Roasted salmon with tomatoes and cauliflower

 Ingredients

• 1/4 cup(s) golden raisins
• 2 small red onions,  cut into wedges
• 1 small head cauliflower (about 1 1/2 lb),  cored and sliced 1/4 in. thick
• 1 pint(s) grape tomatoes
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 pound(s) piece skinless salmon fillet
• 1/2 teaspoon(s) curry powder

Directions

1. Heat oven to 425°F. Place the raisins in a small pot, add enough water to cover and bring to a boil. Remove from heat and let sit 15 minutes. Drain and set aside.
2. Meanwhile, divide the onions, cauliflower and tomatoes between two large rimmed baking sheets. Toss each with 1 Tbsp oil and 1/4 tsp each salt and pepper. Roast for 20 minutes.
3. Season the salmon with the curry, 1/2 tsp salt and 1/4 tsp pepper. Nestle it among the vegetables on one of the baking sheets. Continue roasting both pans until the salmon is opaque throughout and the vegetables are golden brown and tender, 12 to 15 minutes more.
4. Transfer the salmon to plates. Toss the vegetables with the raisins and serve with the salmon.