Roasted Wild Salmon & Spiced Cauliflower With Pistachio-Arugula Pesto

Ingredients

• 12-14 ounce cauliflower florets
• 2 tablespoon organic avocado oil
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon himalayan salt
• freshly ground black pepper
• 1 pinch of red chili flakes (optional)
• 1 cup baby arugula
• 1 cup basil leaves
• 1/4 cup peeled pistachio, toasted
• 3-4 cloves garlic
• 1/4 cup plus 2 tablespoons organic extra virgin olive oil
• zest of 1 lime
• 1 teaspoon lime juice
• 2 (4-5oz.) wild salmon filets, skin on
• 1 tablespoon organic avocado oil
• 1/4 teaspoon ground fennel
• 1/4 teaspoon ground coriander
• 1/4 teaspoon himalayan salt
• 1 tablespoon chopped pistachio
• lime wedges