Mustard-Glazed Salmon Fillets with Roasted Cauliflower
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Salmon fillets are brushed with a lemon-dill honey mustard mixture and baked until tender and flaky. They’re served with simple roasted cauliflower and buttery lentils with shallots.
We really enjoyed this meal. The salmon was beautifully flavored and went well with the cauliflower. I made the suggested lentil accompaniment form the magazine and wasn’t too crazy about it – it didn’t get nice and creamy and didn’t have too much flavor. I’d probably skip that part next time.
The addition of lemon and fresh dill really brightens this simple seafood dinner.
I cooked my fillets for less time than suggested because they were thin and we like our salmon medium-rare. It was a great meal!
Mustard-Glazed Salmon Fillets with Roasted Cauliflower
Cooking Light December 2014
Serves 4 (serving size: 1 fillet and about 1/4 cup cauliflower)
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
Cooking spray
1. Preheat oven to 400°.
2. 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.
3. 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.
Calories 371
Fat 16.9 g
Satfat 3.1 g
Monofat 8.1 g
Polyfat 4 g
Protein 39 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 90 mg
Iron 1 mg
Sodium 519 mg
Calcium 54 mg
Buttery Lentils with Shallots
Cooking Light December 2014
2/3 cup dried petite green lentils
1 tablespoon butter
1/2 cup chopped shallots
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped thyme
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Melt butter in a large skillet over medium heat. Sauté shallots 2 minutes. Add lentils, parsley, thyme, salt, and pepper; toss.
Calories 154
Fat 3.3 g
Satfat 1.9 g
Sodium 151 mg
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
