Heat two tablespoons of oil in a pan. When hot, add the cauliflower gnocchi directly from the freezer. Do NOT add water. Mix well so the oil coats all pieces, and saute on medium until golden and starting to brown, about 7-10 minutes. Mix with pesto.
Set the oven to broil (on high) and grease a small baking sheet with oil. Place salmon on the prepared sheet and coat with oil, chili lime seasoning, and salt. Broil for 5-7 minutes (this might take longer if you have a thicker piece of fish!)
Serve the gnocchi and the salmon over a bed of arugula and sprinkle with goat cheese.