Ingredients
Equipment
Method
Preheat and Prep
- Preheat your oven to 425°F (220°C).
- Line a large baking tray with parchment paper for easy cleanup.
Make the Glaze
- In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, chili crisp, lemon zest, lemon juice, black pepper, and salt.
Cut and Arrange the Vegetables
- Cut the cauliflower florets and zucchini into 2-inch pieces to ensure even roasting and prevent them from becoming mushy.
- Toss the vegetables with a drizzle of olive oil, salt, and pepper.
Assemble the Baking Tray
- Place parchment paper on the baking tray for easy clean up.
- Arrange the lemon slices on, creating a bed for the salmon.
- Place the salmon on top of the lemon slices and pour the glaze evenly over the fish.
- Arrange the prepared vegetables around the salmon.
Roast
- Roast in the preheated oven for 25 minutes.
- For a caramelized finish, broil on high for an additional 5 minutes, keeping a close eye to prevent burning.
- Serve and enjoy!
Notes
- Cut the veggies into 2-inch pieces so they roast evenly and don’t turn mushy.
- Don’t skip the broil step - it gives the salmon that gorgeous caramelized top.
- Check for doneness early (around 20 minutes) since oven times can vary with the size of the salmon.