At only 154 calories, this fish dinner is a hearty-healthy choice packed with Omega-3 fatty acids. Roasted cauliflower pairs as the perfect side to these salmon fillets topped with a sweet mustard and honey glaze.
6 cups cauliflower florets
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
3 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
4 (6-ounce) sustainable salmon fillets
How to Make It
Preheat oven to 400°.
Combine cauliflower, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt on a baking sheet; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring after 10 minutes.
Combine mustard, honey, dill, and juice in a small bowl. Arrange fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray; sprinkle with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Spread mustard mixture evenly over fillets. Bake at 400° for 17 minutes or until desired degree of doneness. Serve fillets with cauliflower.
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Loved the salmon - next time would add some cloves of garlic to the cauliflower (I roasted it for 40 minutes) and maybe some herbs. I happened to have skinless salmon and the timing worked out to be 12 minutes. I did use a tiny bit of olive oil to prevent sticking to the pan instead of cooking spray which can ruin a good pan. Wonderful flavors. We did have some roasted garlic couscous as a side. Would make again.
Fantastic salmon recipe! I added a little more to the roasted cauliflower to make it more interesting - a little chopped parsley, lemon zest, and minced garlic tossed after cooking when still hot - but I'm sure for the true cauliflower lovers out there it would be just fine on its own. The salmon part of the recipe is perfect as is! I too served with the recommended lentils recipe (Buttery Lentils with Shallots) and highly recommend it.
I loved this recipe. The glaze was very tasty, and it took the same amount of time as it said it would. Made the lentils that are recommended with it and those were very good as well. Would make for company! Fiancé said it was the best meal he's had in a while!
This was such an easy, hands-off meal to make. The salmon mustard glaze
is over the top! The cauliflower was good but might have benefited by
adding a Tbs. or 2 of balsamic vinegar along with the oil for roasting. I did make the recommended
lentils as a side, but they were bland - maybe more seasoning would
Sometimes I find the taste of wild salmon overpowering but this glaze complimented it very well. I added balsamic vinegar to the cauliflower marinade and after cooking added small pat of butter as it cooled. Served with mushroom risotto, the entire dinner was a huge hit with everyone from the 2 year old to the 70 year old. The children all had seconds of the cauliflower! No leftovers here!
The three items go together beautifully. I think the salmon needs a bit of olive oil or butter before the mustard glaze; it was rather dry. Added garlic and rosemary to the cauliflower, thyme, parsley, and ground red pepper to the delicious lentils.
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