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    Home » Recipes » Gluten Free

    Mustard-Glazed Salmon Fillets with Roasted Cauliflower

    Published: Dec 12, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    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.

    Mustard-Glazed Salmon Fillets with Roasted Cauliflower

    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 ¼ cup cauliflower)

    6 cups cauliflower florets
    2 tablespoons olive oil
    ½ teaspoon freshly ground black pepper, divided
    ¼ 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, ¼ teaspoon pepper, and ⅛ 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 ¼ teaspoon pepper and remaining ⅛ 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

    ⅔ cup dried petite green lentils
    1 tablespoon butter
    ½ cup chopped shallots
    2 tablespoons chopped fresh flat-leaf parsley
    1 teaspoon chopped thyme
    ¼ teaspoon kosher salt
    ¼ 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

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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