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Cajun Honey Mustard Salmon with Cauliflower Steak and Potatoes

Author: Maika
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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 2
Course: Main Meal, Dinner, Seafood
Cuisine: American, North American, European
Keyword: 45 Minute Meal, American, Baking, Baking Dish, Dinner, European, Fish, French, Gluten-Free, Healthy, Main Meal, mild, North American, Nut-free, One Pot Meal, Pescatarian, Recipes, Roast, Sheet Pan, Vegetables
Calories: 570.93kcal

Ingredients

Vegetables and Wet Rub

  • 1 cauliflower head
  • ¼ cup olive oil
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 large Baby Dutch yellow potatoes

Salmon

  • 8 ounces of salmon skin-on -optional
  • 1 tablespoon whole-grain Dijon mustard
  • 2 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Dressing

  • 1 tablespoon low-fat mayonnaise
  • ½ lemon juiced (zest optional)
  • ½ bunch of parsley chopped

Equipment

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: The cauliflower may only yield 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 degrees Fahrenheit.
  • 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 out leaves of the cauliflower. Then rinse the head. Placing its stem side down on a cutting board, 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 uniform cooking with the cauliflower steaks. Then, toss the potatoes in the wet rub, pick them out, and place them on the sheet pan along with the cauliflower, leaving room later for the salmon. Do not let the remaining wet rub pour onto the sheet pan. Set aside the rest of the wet rub to use later.
  • 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 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 is cooked and reaches 145 degrees Fahrenheit, brush some of the honey mustard sauce onto the cooked salmon 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 first on one side of the plate, then the potatoes on the other, and top the salmon in the center. Drizzle the creamy honey mustard sauce around the plate on the vegetables. Garnish with chopped parsley.

Video

Nutrition

Calories: 570.93kcal | Carbohydrates: 35.8g | Protein: 29.36g | Fat: 37.3g | Saturated Fat: 5.65g | Cholesterol: 63.49mg | Sodium: 1159.11mg | Fiber: 7.65g | Sugar: 23.54g
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