SUPERBLY HERBY PARMESAN SALMON, CAULIFLOWER, AND ZUCCHINI SHEET PAN DINNER

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Seafood|Gluten-free|Superbly Herby

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Tracy Coyne - C770B8B1-5A15-428B-B113-AFF4C2BF7A37_1_201_a

Ingredients

The Cauliflower:

1 head of cauliflower

¼ cup olive oil

1 tablespoon Dish off the Block Superbly Herby Spice Blend

½ teaspoon salt

The Salmon:

¼ cup Hellmann’s Light Mayonnaise

2 teaspoons Dijon mustard

¼ cup grated parmesan cheese

2 teaspoons Dish off the Block Superbly Herby Spice Blend

½ teaspoon salt

¼ teaspoon black pepper

1, 2-2 ½ pound salmon filet, skin on

The Zucchini:

1 ½ pounds small zucchini, cut into ½” thick rounds

2 tablespoons olive oil

½ teaspoon salt

1 tablespoon Dish off the Block Superbly Herby Spice Blend

½ cup grated parmesan cheese

Instructions

Preheat oven to 400 degrees. Line a baking sheet with foil and coat it with non-stick spray.

Cut the root end and leaves off the bottom of the cauliflower and then cut the head into ½ thick steaks. Break each steak up into florets and chop the thicker stem areas into bite size pieces. You can also just break the florets off the head but cutting it this way gives you more flat surface area on each piece and they get beautifully caramelized on the baking sheet.

Lay the cauliflower in a single layer on the prepared baking sheet and drizzle the olive oil over the tops. Sprinkle the Superbly Herby and salt all over and toss with your hands until all of the cauliflower is well coated on both sides. Bake for 15 minutes and remove the pan from the oven.

While the cauliflower bakes, prepare the topping for the fish. Combine the mayo, Dijon, parmesan, and Superbly Herby in a small bowl and whisk to combine. Season the salmon with the salt and pepper. Spread the mayo mixture all over the top of the filet.

Make a space in the center of the sheet pan for the salmon by pushing the cauliflower to the sides. Place the salmon on the cleared space.

Place the zucchini slices in a large bowl and drizzle with the oil, salt, and Superbly Herby. Toss so that all of the slices are well coated. Spread the zucchini around the fish and try to make the zucchini slices and cauliflower in an even single layer. Sprinkle the ½ cup of grated parmesan over everything.

Place the pan back in the oven and bake for an additional 12-14 minutes until the fish flakes easily in the center and the veggies are golden brown. The flesh should be translucent in the center – do not overcook. Timing will depend on the thickness of the fillet. If you cut the salmon into individual portions before baking, the timing will be slightly less.

To serve, cut the salmon into portions and remove with a spatula (the skin will remain on the baking pan). Serve the veggies on the side. Garnish with chopped parsley and serve with lemon wedges on the side.