In a small food processor combine garlic, lemon rind, lemon juice, mayonnaise, Dijon, and Worcestershire sauce. Puree for one minute and then add 2 Tbsp of olive oil and puree until emulsified, about 2 minutes.
Place cauliflower, peppers, and asparagus on a parchment-lined baking sheet, season with salt and pepper, then drizzle with oil.
Roast for 30 to 40 minutes or until vegetables start to lightly brown, turning once.
Place arugula on a platter, add warm vegetables and flake the salmon on top.
Suite 100 - 3600 Lysander Lane Richmond, BC, Canada V7B 1C3
We respect the privacy of every individual who visits our website. We take great measures to ensure the privacy and confidentiality of any personal information on this site.
Use Of Personal Information
All personal information supplied will remain within our organization and will not be shared with any external entity unless prior permission is given. Your personal information will not be sold, distributed or published in any manner whatsoever.