Roasted Salmon with Lemon Herb Glaze
with cauliflower rice / aioli / roasted vegetable sticks

Name: Roasted Salmon with Lemon Herb Glaze
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp Parsley, chopped; 1 lb Salmon; 2 tsp Honey; 1 tsp Lemon zest; 2 tsp Lemon juice; 1 Tbsp Oil, cooking; 8 oz Carrots, peeled and cut into sticks; 12 oz Rutabagas, peeled and cut into sticks (sub turnips); 12 oz Parsnips, peeled and cut into sticks; 1 Tbsp Oil, olive; 1/2 tsp Cumin; 1/2 tsp Paprika; 2 lbs Cauliflower, florets; 3 Tbsp Butter; 1 clove Garlic, chopped; 1/4 cup Mayonnaise; 1 tsp Mustard, Dijon; 1/2 tsp Lemon zest; 2 tsp Lemon juice

Active: 40 Total: 40

Original GF Paleo Vegetarian

A simple sweet and sour glaze infuses salmon with flavor and helps it retain moisture while cooking. This meal is as packed with flavor as it is with nutrient-rich veggies.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Roasted Salmon with Lemon Herb Glaze:

Parsley - 1 Tbsp , chopped
Salmon - 1 lb
Honey - 2 tsp
Lemon zest - 1 tsp
Lemon juice - 2 tsp
Oil, cooking - 1 Tbsp

Roasted Vegetable Sticks:

Carrots - 8 oz , peeled and cut into sticks
Rutabagas - 12 oz , peeled and cut into sticks (sub turnips)
Parsnips - 12 oz , peeled and cut into sticks
Oil, olive - 1 Tbsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp

Cauliflower Rice (for 2 nights):

Cauliflower - 2 lbs , florets
Butter - 3 Tbsp

Lemon Aioli:

Garlic - 1 clove , chopped
Mayonnaise - 1/4 cup
Mustard, Dijon - 1 tsp
Lemon zest - 1/2 tsp
Lemon juice - 2 tsp

Prep

Carrots / Rutabagas / Parsnips / Parsley - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine carrots, rutabagas and parsnips. Store parsley in a separate container. (Can be done up to 5 days ahead)
Cauliflower rice - (Makes enough for 2 nights; if prepping right before cooking, get oven heating before continuing with prep.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
Salmon - Rinse and pat dry. Season with some salt and pepper.
Make lemon-parsley glaze - Combine parsley with honey, lemon zest and lemon juice (portions for the salmon).

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Make

Heat oven to 400F / 204C degrees.
Spread rutabagas, parsnips and carrots out on a sheet pan. Drizzle with olive oil. Sprinkle with cumin, paprika and some salt. Toss everything to combine.
Roast vegetables, stirring halfway through, until tender and golden, 15 to 20 minutes.
While vegetables roast, heat an oven-safe skillet over medium-high heat. Add cooking oil and then salmon, skin-side up. Sear for 3 minutes and then flip. Drizzle lemon-parsley glaze over top and transfer to oven. Cook until salmon flakes easily with a fork, 6 to 12 minutes (depending on thickness).
While salmon and vegetables cook, make aioli. Chop garlic and whisk with mayonnaise, mustard, lemon zest and lemon juice (portions for the aioli).
If cauliflower rice was made ahead, reheat in the microwave (remember to reserve half for Thursday).
Serve salmon over cauliflower rice with roasted vegetables on the side. Use aioli as a topping for salmon and a dipping sauce for vegetables. Enjoy!

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