Baked Salmon with roasted Cauliflower and peppers and brown butter sauce!
I eat salmon almost every week and one of my favorite ways to prepare it is by using a simple seasoning called Black Creole from Tucker’s Pepper Company. You can use any creole or blackening season but I highly recommend checking out his website. So many spices and hot sauces.
https://www.tuckerspeppers.com/ Link here. PS. I have no affiliation with the company just a fan and customer.
Okay back to the dish. I like to put the salmon on a cooking sheet and the cauliflower/peppers on another one. It makes dinner so easy! The brown butter is my favorite part and adds so much sophistication to the meal.
Let’s get started!
Salmon with Roasted Veggies and Brown Butter
Easy sheet pan with with creole salmon, roasted cauliflower, bell peppers and all covered in a brown butter sauce!
Ingredients
- 4 wild caught salmon filets
- 2 lemons
- 4 tbsp. olive oil
- 2 tbsp. creole or blackening seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 head of cauliflower cut into thick "steak" slices
- 1 yellow bell pepper, sliced into thin strips
- 1 orange or red bell pepper, sliced into thin strips
- 2-3 green onions sliced
- 1/2 cup salted butter
Instructions
VEGGIES
- Preheat the oven to 450°
- On a baking sheet lined with parchment paper lay the cauliflower and the bell peppers. Drizzle with 2 tbsp. of olive oil and season with salt and pepper, flip and repeat on the other side.
- Bake for 15 minutes then flip/stir and move to the bottom rack. So the salmon can go on the top. NOW MOVE TO THE SALMON STEPS
- Remove and set aside while the salmon finishes up
Salmon
- Line a baking sheet with parchment paper.Rinse the fish under cold water. Pat dry.After the fish is on the baking sheet, drizzle a even amount of olive oil on all the fillets.Now pour on the seasoning. Rub gently into the salmon.
- Cut one lemon into slices, and place on the baking sheet around the fish
- Put in the oven and cook for 15 minutes. After 15 minutes, the veggies should be done and removed. Set aside and the set the oven to a high broil.
- Cook for about 3-5 more minutes. BE CAREFUL! The fish can burn so quickly on this setting and that is the last thing you want. We want to achieve a brown/blackened crust but not burnt.
- Remove and set aside for a few minutes.
- Let's start with the brown butter.This is a very important step but if you mess up its ok, just throw it away and try again! To make the brown butter we will heat a sauce pan on medium heat.Add the butter, and stir. We want to melt the butter and get it to a very light golden brown. I can burn SO QUICKLY so keep all your attention here.As the butter is cooking, stir frequently and just watch for it to start to turn color. As soon as you see it start to change, pull it off the heat and into a bowl.If you happen to go too far and its dark brown, you burnt it and it will not taste good. Throw away and try again.I know it sounds intimidating but I promise it isn't, just a matter of keeping a close eye. You can do it!
Assemble
- Lay one cauliflower steak on a plate. Then add a salmon filet on top (skin removed)Next goes some bell peppers to the top of the salmon. Finish plating the remaing servings and pour an even amount of the brown butter on the top of all the filets.
- Its okay if it pours all over. Sprinkle on the green onions for garnish. And add a lemon wedge.
- ENJOY!
