Citrus-Glazed Salmon with Roasted Cauliflower Salad

• 20 - 30 oz cauliflower in bite size pieces
• 1 tbsp avocado oil
  or 1 tbsp extra virgin olive oil
• 1 tsp dried thyme
• ½ tsp salt
• 1 pinch ground black pepper

Salmon and Eggs

• 5 fresh salmon fillets (5-6 oz ea.)
• ½ oz brown sugar substitute e.g. Sukrin Gold
• 2 lemons zest only
• 1 orange zest only
• 1 pinch salt
• 37 oz water
• 2 large eggs organic, pasture-raised

Cauliflower Salad and Dressing

• 1 oz fresh dill leaves only
• 1 oz fresh parsley, leaves only
• 8 oz celery cut into pieces (2 in.)
• 3 dill pickles (approx. 6 oz), cut into pieces (2 in.)
• 5 radishes thinly sliced
• 1 long red chili deseeded, thinly sliced
• salt to taste
• 2 lemons 1 zested and juiced and 1 sliced, to serve
• 4 oz mayonnaise sugar-free
• ½ oz toasted sesame oil
• 1 tsp tamari sauce
• ¼ tsp salt to taste
• 1 pinch ground black pepper to taste