Crispy-skinned salmon takes center stage here, seared until deeply golden and finished with a glossy pan sauce built from sliced garlic, briny capers, and a bright hit of lemon juice. Underneath, cauliflower rice and blistered cherry tomatoes roast together on one sheet pan, soaking up olive oil and turning tender and caramelized at the edges. Peppery arugula adds a fresh, crisp base for the whole bowl, and a final spoonful of that garlic-caper sauce ties every component together. It's a light but satisfying dinner with real restaurant-style technique — pan-searing, pan sauce reduction, sheet-pan roasting — all in well under an hour. This one's an easy, flavorful pick to add to a gluten free dinner rotation, no heavy sides or starches required.
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Preheat the oven to 425°F (220°C). Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces. Spread the cauliflower rice on one half of a large sheet pan, toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, and spread into an even layer.
Toss the cherry tomatoes on the other half of the sheet pan with 1 tbsp olive oil and 1/4 tsp salt. Transfer the pan to the oven and roast for 20–22 minutes, until the cauliflower rice is lightly golden at the edges and the tomatoes are blistered and beginning to burst.
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