I made you a meal.
This is a full meal—most likely dinner, though it could easily be lunch. It’s warm and comforting in the way dinner should be. Salads have their place, but sometimes you want something that fills you up, feels cozy and satisfies on a deeper level. This plate does that.
Is it still a meal if it doesn’t include a huge mound of vegetables? I think so, but you can decide for yourself. This recipe balances pasta, roasted cauliflower, toasted pine nuts and broiled salmon, so it feels complete to me.
The dish has a few components, but you can have it ready in about 45 minutes—or less if you move quickly. Roast the cauliflower, cook the pasta, toast the pine nuts and make the roasted garlic cream sauce at the same time. The flavors are impressive: rich, garlicky cream, nutty toasted pine nuts, crispy-charred cauliflower and perfectly broiled salmon.
If you’re intimidated by the long name and want to make just one element, prioritize the roasted garlic cream sauce. It’s insanely good. I had a large batch of roasted garlic and used a lot of cloves to turn into a silky, flavorful cream. That sauce elevated everything.
I almost didn’t get many photos because I was starving—many of my shots were blurry—but the food was irresistible, so I got to eating. Hunger and photography don’t always get along.
Broiled Salmon and Roasted Garlic Cream Noodles with Crispy Cauliflower + Toasted Pine Nuts
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Ingredients
Salmon
- 1 pound fresh salmon, about 1 inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon brown sugar
Roasted Garlic Cream Noodles
- 3/4 pound whole wheat linguine, or spaghetti/capellini
- 1 head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup pine nuts
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup half and half
- 2 bulbs roasted garlic
- 1/4 cup freshly grated Parmesan
- pinch nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with foil. Toss the cauliflower florets with olive oil, salt and pepper and spread in a single layer. Roast for 20–30 minutes, turning 2–3 times, until the cauliflower is charred and crispy.
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While the cauliflower roasts, bring a pot of salted water to a boil and cook the pasta according to package directions. On a cutting board, squeeze roasted garlic cloves from their skins and mash with a fork into a smooth paste.
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Toast the pine nuts in a small skillet over medium-low heat, stirring or tossing frequently, until fragrant and lightly browned, about 5–6 minutes. Remove from heat and set aside.
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In a large skillet, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux. Gradually whisk in the milk and half-and-half and cook until the sauce thickens slightly, about 2–3 minutes. Reduce the heat and whisk in the roasted garlic paste, Parmesan and a pinch of nutmeg. Season to taste with salt and pepper. Toss the cooked pasta in the sauce until well coated. Top with the crispy cauliflower, toasted pine nuts and chopped herbs. Serve with the broiled salmon on the side.
Salmon
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Mix the salt, pepper, smoked paprika, onion powder and brown sugar in a small bowl. Rub the seasoning evenly over the salmon. If the fillet has skin, rub half the mixture on the non-skin side; broil skin-side down for easiest removal.
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Preheat the broiler on high and position a rack just below it. Place the salmon on a broiler pan or baking sheet and broil 5–6 minutes, then flip and broil another 5–6 minutes. For thicker pieces or if the salmon has skin, broil a total of about 8–10 minutes, skin-side down. Cook to your preferred doneness.
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I’m about to drink that sauce.