The Best Roasted Salmon

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I love having my pantry neatly organized with my herbs and spices always front and center. The problem is, I am a very messy cook and I’m always in a hurry. I’m also a big procrastinator. I promise I’d return  all my condiments right were they belong after I finish cooking but the truth is, I never do it! The result…A very messy pantry!

As I’m standing inside my pantry thinking -“I need to organize my pantry. It’s urgent!”. I’m also thinking -“I need to blog about the delicious salmon is baking in my oven”. Decisions… YOLO right? 

So, here it is! The name is not lying guys, this really is The Best Roasted Salmon! It is juicy and flaky and so flavorful! Are you judging me for not cleaning my pantry?

I served the Salmon over Mashed Cauliflower and top it with a delicious mix of sweet tomatoes, avocados, basil, and garlic. It was perfection! I couldn’t think of a better name for this dish because it is plain simple. The best. Let me explain:

The salmon is juicy and flakey, the mashed cauliflower is creamy and cheesy and the mix of fresh sweet avocado with the tender warm tomatoes and basil, is everything! The pantry can wait, right? It isn’t going anywhere. 

First, Let’s start with the Mashed Cauliflower.  I have one whole cauliflower that I cut in small pieces. 

Fill a sauce pan with two inches of water and place a steamer on top of it. Add the cauliflower and garlic cloves. Cover and bring to a simmer. Cook for about 20-25 minutes until the cauliflower is fork tender.  

While the cauliflower is cooking, let’s get the Salmon ready. Preheat your oven to 400 degrees. I have about 1lb of center cut Salmon that I cut into three pieces. About 5-6oz each fillet. You can ask the butcher to remove the skin of the salmon if you’re not comfortable doing it yourself. I’ll try to post how to skinned salmon step by step soon. Today, it was just me cooking and taking pictures. P.r.o.c.r.a.s.t.i.n.a.t.i.n.g. Again!  

I lined a baking sheet with aluminum foil and sprayed it generously with avocado oil. You can use any fat you want. Place the salmon fillets flat side down on the baking sheet. 

In a small bowl mix butter, Dijon mustad, salt, pepper, paprika and cayenne pepper. Spread the mixture over the salmon and bake for 10-15min. 

Let’s move onto the tomatoes. In a small skillet, add 1 tablespoon olive oil and 2 garlic cloves, minced. Cook until fragrant but be careful not to burn the garlic! I halved about 1/2 pint of baby tomatoes (grape, cherry, angel, whatever works). I added them to the skillet but I just want to soften them, I don’t want to completely cook them. So just give them a couple of minutes until they start getting soft and take them out.

Transfer the tomatoes to a bowl and add the rest of the goodness. Diced avocado and julienne basil. Mix and season with salt and pepper. Set aside. 

Once the cauliflower Is done, transfer it to a food processor. Add the nutritional yeast, butter, salt, and pepper. Puree until very smooth. Taste it, and adjust seasoning If needed. 

Salmon should be ready at this point and it should look like this…perfect!.

To build our plate, add mashed cauliflower, a salmon fillet right in the middle, and top it with the avocado and tomato goodness. Or you can plate it however you want, what matters is that is delicious!  

May you have a pantry full of chaos and plate full of joy. Recipe below! 




Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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