In a large mixing bowl, combine sugar, liquid smoke, 1/4 tsp. salt, and a pinch of pepper.

Pat salmon fillets dry, and add to bowl. Rub liquid into salmon flesh, then place fillets in bowl, flesh side down. Refrigerate at least 10 minutes.

While salmon marinates, prepare ingredients.

Chop cauliflower florets into large bite-sized pieces.

Mince garlic.

Mince parsley, stems and leaves.

Zest lemon, halve, and juice.

Place a large oven-safe pan over medium heat and add 2 tsp. olive oil. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes.

Place pan in hot oven and roast until tender, 12-15 minutes.

Carefully (pan will be hot!), toss roasted cauliflower with everything bagel seasoning, 1/2 tsp. salt, and half the parsley (reserve remaining for vinaigrette).

While cauliflower roasts, cook salmon.

Place a medium oven-safe non-stick pan over medium heat and add 1/2 tsp. olive oil.

Remove salmon from marinade, letting excess drip off. Reserve marinade.

Place salmon in hot pan, flesh side down. Cook salmon undisturbed until lightly browned, 4-5 minutes.

Flip salmon, and spoon remaining marinade over top. Place pan in hot oven and roast until salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes.

While salmon roasts, make vinaigrette.

In another mixing bowl, whisk together garlic (to taste), 2 tsp. lemon juice, 1/4 tsp. lemon zest, remaining parsley, 2 Tbsp. olive oil, and a pinch of salt and pepper.

Plate dish as pictured on front of card. Bon appétit!