6 cups cauliflower florets 2 tablespoons olive oil 1/2 teaspoon freshly ground black pepper, divided 1/4 teaspoon kosher salt, divided 3 tablespoons Dijon mustard 1 tablespoon honey 2 teaspoons chopped fresh dill 2 teaspoons fresh lemon juice 4 (6-ounce) sustainable salmon fillets Cooking spray

1. Preheat oven to 400°. 2. Combine cauliflower, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt on a baking sheet; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring after 10 minutes. 3. Combine mustard, honey, dill, and juice in a small bowl. Arrange fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray; sprinkle with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Spread mustard mixture evenly over fillets. Bake at 400° for 17 minutes or until desired degree of doneness. Serve fillets with cauliflower.