Sheet Pan Curried Cauliflower and Salmon Recipe Kitchen

Sheet Pan Curried Cauliflower and Salmon

• Difficulty: Simple
• Servings: 4
• Nutritional Info per Serving:
  • Portion: 1 out of 4
  • Calories: 720
  • Total Fat: 44 g
  • Saturated Fat: 9 g
  • Carbohydrates: 37 g
  • Dietary Fiber: 6 g
  • Sugar: 20 g
  • Protein: 44 g
  • Cholesterol: 100 mg
  • Sodium: 1215 mg
• Total Time: 55 minutes
• Active Time: 40 minutes

Ingredients

• 1 1/4 lb cauliflower florets (standard, purple, Romanesco, or a combination); large pieces halved or quartered
• 12 oz baby red potatoes, halved
• 1/3 cup extra virgin olive oil
• 2 tsp Madras curry blend
• Kosher salt and ground black pepper to taste
• 3/4 cup plain yogurt
• 1 Persian cucumber, coarsely grated
• 2 tbsp chopped fresh cilantro, plus extra for topping
• 3 scallions, finely sliced
• 2 tsp fresh lemon juice
• 1/4 tsp ground coriander
• Small pinch of red pepper flakes
• 4 center-cut salmon fillets (about 6 oz each)
• 1/2 tsp hot paprika, plus extra for garnish
• 1/4 cup hot mango chutney
• 2 tsp apple cider vinegar

Instructions

1. Position a rimmed baking tray in the upper third of the oven and preheat to 450F. In a large bowl, toss the cauliflower and potatoes with olive oil, curry powder, 1/2 teaspoon salt, and a few grinds of black pepper. Spread the vegetables on the preheated pan, cut sides down, and roast until edges brown and vegetables are tender, about 2530 minutes.
2. While the vegetables roast, make the yogurt sauce: in a small bowl combine the yogurt, grated cucumber, chopped cilantro, 1 sliced scallion, lemon juice, ground coriander, red pepper flakes, and a generous pinch of salt. Stir to combine and chill until serving.
3. When vegetables are done, remove the tray and preheat the broiler. Toss the roasted cauliflower and potatoes and move them to make space for the salmon. Place the salmon skin-side down on the sheet; season with salt and sprinkle with paprika. In a small bowl, mix the mango chutney with apple cider vinegar and brush over each fillet. Broil until the salmon is browned at the edges and just cooked through, about 69 minutes depending on thickness.
4. Drizzle some yogurt sauce over the cooked salmon, garnish with remaining scallions and cilantro, and add an extra pinch of paprika if desired. Serve remaining yogurt sauce on the side.

Photo by Ralph Smith

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