Citrus-Glazed Salmon with Roasted Cauliflower Salad

• 20 - 30 oz cauliflower, in bite size pieces
• 1 tbsp avocado oil
  of 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