Apricot Jalapeño-Glazed Salmon with buttery cauliflower

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

Info 12 oz. Salmon Fillets

12 oz. Cauliflower Florets

2 oz. Apricot Preserves

1 oz. Diced Jalapeno Peppers

Info ¾ oz. Roasted Garlic & Herb Butter

6 Chive Sprigs

¼ oz. Dijon Mustard

0.14 oz. Lemon Juice

1 tsp. Garlic Pepper

Instructions

Start the Vegetables

Break cauliflower into bite-sized pieces using hands.

Place cauliflower, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in 2/3 of provided tray. Massage oil and seasonings into cauliflower. Spread into an even layer on their side.

Add jalapeños (to taste) and 1 tsp. olive oil to empty side of tray.

Bake uncovered in hot oven, 10 minutes.

While vegetables bake, continue recipe.

Add the Salmon

Mince chives.

In a mixing bowl, combine apricot preserves, mustard (to taste), lemon juice, and half the chives (reserve remaining for garnish).

Pat salmon dry and season flesh side with garlic pepper and a pinch of salt.

After 10 minutes, carefully remove tray from oven and transfer jalapeños to a plate. Tray will be hot! Use a utensil.

Push cauliflower to one side of tray. Tray will be hot! Use a utensil.

Place salmon, skin-side down, in now-empty side of tray and evenly top with apricot mixture, then jalapeños (use less if spice-averse).

Bake the Meal

Bake uncovered in hot oven until cauliflower is tender and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

Carefully remove tray from oven. Stir softened butter into cauliflower until melted and combined.

To serve, garnish meal with remaining chives. Bon appétit!

Nutrition

• Calories: 620
• Lipides Totaux: 38g
• Sodium: 950mg
• Glucides Totaux: 30g
• Protéines: 39g