Preheat your oven to 180°C (350°F).
Cook the rice according to package instructions until fluffy, approximately 15-20 minutes.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned tomatoes (including juice), dried basil, and oregano. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.
In a baking dish, lay the cauliflower florets and radish slices at the bottom. Pour half of the tomato mixture over the veggies.
Place the salmon fillets on top of the vegetable mixture and spoon the remaining tomato sauce over the salmon, ensuring it is well coated.
Bake in the preheated oven for 20-25 minutes until the salmon flakes easily with a fork (internal temperature should reach 63°C or 145°F).
Once done, serve the salmon mixture over the cooked rice, garnished with fresh mint and optional grated parmesan, if desired.
Allow to rest for about 5 minutes before serving. Enjoy your delicious creation!
