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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