2tablespoonsanchovy oil(from can of anchovies) or olive oil
1head cauliflower(about 2 pounds), cored and cut into large florets
46 ounceskinless salmon fillets
4thin lemon slices halved, plus 4 wedges, for serving
Preheat oven to 450. Place the garlic, anchovies, and red pepper flakes into a small pile and coarsely chop it. Sprinkle generously with salt and using the flat of your knife, smoosh it into a paste. Alternatively you can just put it all of those ingredients in a mortar and pestle and grind them to a paste.
Place the paste in a large bowl along with the olive and anchovy oil and the cauliflower. Toss to combine. Spread in a single layer on a baking sheet and roast for 15 minutes.
Season the salmon with salt and pepper and top with a lemon slice. Remove the cauliflower from the oven and place the salmon filets on the baking sheet. Return to oven and roast for about 10 more minutes.