Grilled Salmon and Spicy Roasted Cauliflower Lunch

1. Preheat oven to 400F (200C).
2. Bake 1/2 sweet potato for 45 minutes. After 45 minutes, turn off the oven and leave the sweet potato inside for an additional 45 minutes to finish cooking.
3. While the sweet potato bakes, chop 1 head of cauliflower into florets. In a bowl, toss the cauliflower with 2 tablespoons of avocado oil, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of pink Himalayan salt, and 1 teaspoon of garlic powder. Roast in the same 400F oven for about 35 minutes, or until tender and slightly browned.
4. Thinly slice zucchini. Heat a skillet and cook the zucchini slices at 400F (can be done on a stovetop or in the oven if oven space allows after cauliflower) for about 7-8 minutes until they resemble chips.
5. Heat a cast iron skillet over medium-high heat. Add a splash of avocado oil. Grill 1 piece of salmon with Freshjax Mesquite Lime seasoning for 3 minutes on each side, or until cooked to your desired doneness.
6. Assemble your plate with the grilled salmon, roasted cauliflower, baked sweet potato, and zucchini chips. Garnish with 1/2 avocado topped with red pepper flakes, and a fresh tomato.