Name: Crispy Green Goddess Salmon with Broccolini, Potatoes, and Arugula
Yield: SERVES 4 TO 6

Crispy Green Goddess Salmon with Broccolini, Potatoes, and Arugula

Photo courtesy of Erin Scott

This grain-free, dairy-free sheet-pan recipe from Danielle Walker is ideal for any weeknight. Cajun flavors are unexpectedly paired with herby green goddess dressing for a tasty, well-balanced meal. It’s also endlessly adaptable: Sub plantain chips or almond flour for the breadcrumbs, peeled cubed parsnips for the potatoes, and bone-in, skin-on chicken thighs for the salmon (just be sure to increase the cook time to 30 to 35 minutes).

SERVES 4 TO 6

1 pound baby potatoes, halved

3 tablespoons avocado oil, divided

sea salt and cracked black pepper

¼ cup grain-free breadcrumbs

1½ teaspoons Healthy in a Hurry Cajun Seasoning (purchase it online or make it with the recipe below)

2 bunches broccolini, trimmed

4 (4- to 6-ounce) wild-caught salmon fillets

FOR THE GREEN GODDESS DRESSING:

4 ounces soft dairy-free goat cheese

¾ cup unsweetened cashew milk

¼ cup extra virgin olive oil

zest and juice of 1 lemon

2 cloves garlic

1½ cups packed mixed fresh herbs, such as dill, tarragon, parsley, basil, or mint

1 small bunch chives

1½ teaspoons sea salt

¼ teaspoon cracked black pepper

½ cup baby arugula

lemon wedges for serving

FOR THE CAJUN SEASONING:

¼ cup smoked paprika

2 tablespoons onion powder

2 tablespoons garlic powder

4 teaspoons dried oregano

4 teaspoons dried thyme

4 teaspoons fine sea salt

2 teaspoons cracked black pepper

1 teaspoon cayenne pepper (use up to 2 teaspoons if you want it spicy)

1 teaspoon dry mustard

1 teaspoon red pepper flakes

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. Place the potatoes on the prepared baking sheet and toss with 1 tablespoon avocado oil, then season with salt and black pepper. Bake for 20 minutes, or until tender.

3. While the potatoes are cooking, in a shallow bowl, combine the remaining 2 tablespoons oil, breadcrumbs, Cajun seasoning (see below), and a pinch each of salt and black pepper.

4. Remove the potatoes from the oven, add the broccolini, and push to one side of the pan. Add the salmon on the other side and rub the breadcrumb mixture on top. Return the pan to the oven and bake for 10 to 15 minutes, until the salmon begins to flake in the center.

5. To make the dressing: While the salmon cooks, in a blender or using a jar and immersion blender, blend the goat cheese, cashew milk, olive oil, lemon zest and juice, garlic, herbs, chives, salt, and black pepper until smooth and creamy.

6. Serve hot with a drizzle of sauce and baby arugula sprinkled on top. Serve with lemon wedges.

To make the Cajun seasoning:

1. In a bowl, stir together all the ingredients, mixing well. Store in an airtight container in the pantry for up to 6 months.

Text copyright © 2024 by Simple Writing Holdings, LLC. Photographs copyright © 2024 by Erin Scott. All rights reserved. Published in the United States by Ten Speed Press, an imprint of the crown Publishing Group, a division of Penguin Random House LLC, New York.

Originally featured in An Easy Salmon Sheet-Pan Recipe from Danielle Walker