Sheet Pan Salmon With Cauliflower Rice, Green Beans, and Creamy Honey Mustard Sauce
Ingredients
- 1 pound cauliflower rice (fresh or frozen)
- 3 tbsp olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 pound fresh green beans, trimmed
- 2 (4 to 6 ounce) skin-on salmon filets
- 1/3 cup Greek yogurt
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 tbsp fresh, chopped soft herbs (such as dill, basil, parsley, or cilantro), plus more for garnish
- Optional: flaky sea salt
Instructions
- Preheat oven to 450 degrees F.
- Toss the cauliflower rice on a rimmed sheet pan with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and garlic powder. Scooch it to the side so that it’s in about a 1/2-inch thick layer and only taking up about three-fourths of the sheet-pan.
- Add the green beans to the empty part of the sheet-pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
- Bake for 10 minutes.
- Remove sheet-pan from oven. Toss the green beans and cauliflower rice, then move the cauliflower rice to the sides, leaving an empty space to place your salmon filets. Add the salmon filets to the sheet-pan skin-side down, not touching. Season the salmon with a big pinch of salt and pepper, then drizzle the remaining 1 tablespoon olive over top.
- Return sheet-pan to the oven and roast for 8 to 10 more minutes, depending on doneness preference. I like my salmon medium-rare, so I roast it for 8 minutes.
- Meanwhile, in a small bowl, stir together Greek yogurt, honey, Dijon mustard, fresh herbs, and a small pinch of salt.
- Use a spatula to divide the cauliflower rice, green beans, and salmon between two plates. Serve with a big dollop of sauce and garnish with fresh chopped herbs and flaky sea salt.
Notes
Cooking Tips
The cauliflower rice, green beans, and salmon are purposefully seasoned very simply; the sauce gives you the big flavor. You can easily season things more aggressively—Cajun seasoning on the salmon is always a favorite of mine—or switch out the sauce for some store-bought tzatziki, pesto, or teriyaki sauce.
To make this recipe with chicken instead, add bone-in, skin-on chicken breasts or boneless, skinless chicken thighs to the pan at the very beginning, to roast for the entire 20 minutes. Boneless, skinless chicken breasts would need 15 minutes; swordfish about 15 minutes; and a lighter, flaky fish like cod about 7 minutes.
Asparagus would work well in place of green beans, but should be added with the salmon to roast for only the final 10 minutes.