Oven-Roasted Salmon with Cauliflower and Mushrooms

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For the vinaigrette:

1/2 cup dry red wine

1/4 cup dried currants

3 tablespoons finely chopped shallots

3 tablespoons red wine vinegar

2 tablespoons packed light brown sugar

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

For the vegetables:

1 head cauliflower, cored and cut into small florets

1/4 cup extra-virgin olive oil

Kosher salt

1 1/4 pounds assorted mushrooms (such as cremini, oyster and stemmed shiitakes), halved lengthwise if large

1/4 cup very finely chopped shallots

2 cloves garlic, finely chopped

3 tablespoons thinly sliced fresh sage

Freshly ground pepper

For the salmon:

4 5-ounce salmon fillets (skin on)

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1/4 cup green pumpkin seeds, toasted (optional)