Hi, Seafoodies!
We’re big fans of focusing on a balanced plate when it comes to developing recipes or deciding what to plate up for our families—you know, where the plate showcases a combination of protein, colorful vegetables and heart-healthy fats. It’s a solid framework for everyday eating and actually seems to make grocery shopping easier! But sometimes, especially after the indulgent feasts of Thanksgiving, our bodies are practically begging for something different. After days of heavy casseroles, buttery mashed potatoes and desserts—many people seem to find themselves craving meals that are a little more nourishing and a whole lot easier to digest.
That’s exactly when we turn to recipes like our mustard-glazed salmon with cauliflower mash and spinach. It’s the kind of straightforward, whole-food meal that gives your digestive system a break, and at the same time, still delivers all the comfort and satisfaction you want from a dinner. Think of it as a gentle reset for your body—no deprivation, no bland “cleanse” vibes, just real food that makes you feel real good.
The recipe starts with a simple mustard-maple glaze that incorporates a notable sweet-tangy balance to the salmon as it bakes. You could absolutely stop there and be happy, but you don’t need to! Garlicky wilted spinach adds a pop of green and loads of nutrients, meanwhile the cauliflower mash steps in as a lighter alternative to traditional mashed potatoes. But here’s the thing: we’ve elevated this mash with creamy white beans for texture and additional protein, a blend of cheeses for richness and bright lemon with golden turmeric for depth. It’s stick-to-your-ribs filling without leaving you feeling weighed down and can even fool the most challenging eaters into thinking they are enjoying their favorite mashed potatoes instead!
Prioritizing all the “good stuff” that your body actually needs, this entire meal comes together in about 35 minutes. Plus, you’ll get a hearty dose of omega-3s from the salmon, antioxidants from the vegetables and fiber from the beans. It’s comfort food that truly nourishes, helping you recover from all that wonderful holiday excess while still enjoying every single bite.
Give your body the reset it deserves without abandoning flavor or satisfaction.
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Mustard-Glazed Salmon with Cauliflower Mash and Spinach
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
For Mustard-Glazed Salmon
- 2 pounds salmon fillet
- 1 tablespoon olive oil
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon maple syrup
- ½ teaspoon dried thyme
- 1 lemon, cut in half (one half cut into four wedges)
- Kosher salt and black pepper, to taste
For Turmeric-Cauliflower Mash
- 2 tablespoons olive oil
- 1 head cauliflower, cut into small florets
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1½ cups vegetable or chicken broth, divided
- ½ cup low-fat milk or buttermilk
- ½ cup canned white beans, rinsed and drained
- ½ cup shredded white cheddar
- 2 tablespoons Parmesan cheese, freshly grated
- Kosher salt and pepper, to taste
- Fresh chives, chopped (optional)
For Spinach
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 (5-ounce) bag baby spinach
- Dash of salt and pepper, to taste
Instructions
- For salmon: Preheat oven to 450 degrees F. Cover baking sheet with foil. Place fish, skin side down, on foil and sprinkle with a dash of salt and pepper. In a small mixing bowl, combine olive oil, mustard, vinegar, syrup and thyme; whisk well. Cut one lemon half in two quarters and juice one-quarter of the lemon into the sauce; mix well. Drizzle about two-thirds of sauce on salmon; set remaining sauce aside. Cook fish for 15 to 20 minutes, or until fish is cooked through.
- For cauliflower mash: While salmon is cooking, prepare cauliflower mash. Heat oil in a large pot or Dutch oven over medium-high heat. Add cauliflower, garlic and turmeric; sauté for two minutes, until garlic is golden and fragrant. Add 1½ cups of broth; simmer uncovered for about 10 minutes or until soft. Let cool slightly. Add milk and beans; mash using an immersion blender or masher. Add more broth, 1 tablespoon at a time, until you reach desired consistency. Stir in cheeses, salt and pepper. Put in a serving bowl, top with chives if using and set aside while cooking spinach.
- For spinach: Add 1 tablespoon oil to pot or Dutch oven used to cook cauliflower; heat over medium low heat. Add garlic; cook for 1 minute. Then add spinach; cook for 1 to 2 minutes, until wilted. Turn off heat and season with salt and pepper.
- Plate salmon, cauliflower mash and spinach. Drizzle with remaining sauce and serve with lemon wedges.
Notes
Recommended Utensils; Baking sheet, foil, Dutch oven/large pot, medium sauté pan, mixing bowl, immersion blender/masher, serving bowl.
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