Salmon with Cauliflower Rice, Spinach, Tomatoes & Creamy Basil Sauce

Directions

1. Heat the oven to 425°F.
2. Grate or pulse the cauliflower until you reach a rice-like texture and put it in a medium bowl with a drizzle of oil and the listed seasonings; spread this mixture in an even layer on one half of a baking sheet.
3. Pat the salmon dry and place it skin-side down on the other half of the sheet; drizzle with oil and season the top with salt and pepper.
4. Roast the sheet in the oven, stirring the cauliflower halfway through, until the cauliflower is tender and the salmon is cooked through, about 13–15 minutes.
5. While the salmon roasts, preheat a skillet over medium-high heat, then add a bit of oil and the grape tomatoes with a pinch of salt; cook, stirring occasionally, until the tomatoes begin to burst, about 4 minutes.
6. Finely grate the Parmesan cheese.
7. To the skillet, add the Parmesan, broth, cream, and garlic powder; bring to a boil, then reduce to a simmer and cook until the sauce thickens, about 6–7 minutes, stirring occasionally.
8. Strip basil leaves from the stems, roll them together, and cut into thin ribbons.
9. Add the basil ribbons and the spinach to the sauce in batches, letting each handful wilt before adding more; remove from heat just as everything is coated and glossy.
10. To serve, divide the cauliflower rice and salmon between plates and spoon the creamy sauce over the top with the wilted greens.