There is some salmon underneath the mountain of vegetables. I've been taking techniques I'm learning in school and bastardizing them for my own purposes. For this meal, I sort of did a buerre blanc (white wine butter sauce) but instead of shallots in the wine I put chopped onion. I reduced the wine by 50% then added chicken stock instead of cream and a bit of butter and a bit of tofu cream cheese instead of, like, a pound of butter. I reduced it until it was thickish, added chopped tomato, carrot, broccoli and cauliflower and poured that mixture onto raw salmon. Topped that with some Romano cheese and cooked for 7 minutes in a 400 degree oven. Squeeze of lemon juice and served it with corn pasta.
Dessert was husband's new favorite: cherry mango crumbler.