Thanksgiving is bearing down on us like crazy, and this fast & fresh dinner is just about the only thing we could manage. It's also packed with fresh veggies, so get plenty of those while you still can:)
Makes 4 servings
What you need
4 salmon fillets (about 6 ounces each) 3 tablespoons Tessemae’s Lemon Garlic coarse salt and freshly ground black pepper 1 pound baby red potatoes, halved 1 head purple (if possible) cauliflower, cored and cut into florets ¼ cup Tessemae’s Honey Mustard
What you do
Place oven rack in lowest position and heat oven to 475 degrees. Sprinkle salmon with salt and pepper and rub with 1 tablespoon of Lemon Garlic; refrigerate while preparing veggies.
Line a rimmed baking sheet with aluminum foil. Toss together potatoes, cauliflower florets, remaining 2 tablespoons Lemon Garlic and salt and pepper, then place potatoes cut side down on half of baking sheet. Place cauliflower on other half of baking sheet.
Roast veggies until browned, about 22 min. Remove pan from oven.
Transfer cauliflower to serving platter and place salmon, skin-side down on empty half of sheet pan. Bake until salmon is cooked through, about 14 minutes.
Transfer salmon and potatoes to serving platter and drizzle salmon with Honey Mustard.