Cajun Honey Mustard Salmon with Cauliflower Steak and Potatoes
A sheet pan recipe with fork-tender baked honey Dijon mustard salmon, cauliflower, and potatoes seasoned in a Cajun-style wet rub served with a creamy honey mustard dressing.
Servings 2 Servings
Calories: 632kcal
Ingredients
Vegetables and Wet Rub
- 1 cauliflower head
- ¼ cup olive oil
- 1 teaspoon Cajun seasoning
- kosher salt and ground black pepper
- 3 large Baby Dutch yellow potatoes
Salmon
- 8 ounces salmon fillets skin-on -optional
- 1 tablespoon whole-grain Dijon mustard
- 2 tablespoons honey
- kosher salt and ground black pepper
Dressing
- 1 tablespoon low-fat mayonnaise
- ½ lemon juiced (zest optional)
- ½ bunch of parsley chopped
Equipment
- Parchment Paper
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Before starting, note that the cauliflower may yield only 2 to 3 steaks per head. You can use the rest for cauliflower rice, roasted florets, mashed, or cooked in curry. If you plan to use skin-on salmon, slit the salmon skin.
- Set the Oven: Preheat the oven to 425 °F.
- Make the Wet Rub: In a medium mixing bowl, combine olive oil, Cajun seasoning, salt, and pepper, and set aside
- Prepare the Cauliflower: Remove the outer leaves. Then rinse the head. Place it stem-side down on a cutting board and make 1-inch-thick slices. Pat dry the steaks with a paper towel before seasoning. Note: The first slice may fall apart due to loose outer florets. Next, place the cauliflower steaks on a sheet pan with parchment paper and brush both sides with the wet rub. Be delicate; use a turning/fish spatula to help flip and prevent breakage.
- Prepare the Potatoes: Quarter the potatoes to ensure they cook uniformly with the cauliflower steaks. Then toss the potatoes in the wet rub, pick them out, and place them on the sheet pan with the cauliflower, leaving room for the salmon later. Do not let the remaining wet rub pour onto the sheet pan. Set aside the rest of the wet rub for later use.
- Bake the Vegetables: Place the sheet pan in the oven and bake for 15 minutes. In the meantime, rinse and chop the parsley and set it aside.
- Bake the Salmon: Remove the sheet pan and close the oven door immediately. Brush the remaining wet rub onto the salmon, add it to the sheet pan, flip the cauliflower steaks, flip the potatoes once, and place the pan back in the oven for another 15 minutes. While the salmon bakes, prepare the dressing.
- Make the Salmon Sauce: Clean and dry the mixing bowl and brush. Then, combine Dijon mustard, honey, parsley, salt, and pepper.
- Coat the Salmon: When the salmon reaches 145 °F, brush some of the honey mustard sauce over it and set the tray aside.
- Make the Dressing: Save a teaspoon of the chopped parsley for garnish. Then, whisk together the mayo, lemon juice, and chopped parsley in the same bowl with the honey mustard.
- Plate Up: Place cauliflower on one side of the plate first, then the potatoes on the other, and top the salmon in the center. Drizzle the creamy honey mustard sauce around the plate onto the vegetables. Garnish with chopped parsley.
Video
Nutrition
Calories: 632kcal | Carbohydrates: 50g | Protein: 31g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 284mg | Potassium: 1855mg | Fiber: 9g | Sugar: 25g | Vitamin A: 577IU | Vitamin C: 170mg | Calcium: 103mg | Iron: 4mg
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