Paleo Make a Meal: Maple-Pecan Crusted Salmon + Garlic-Chive Cauliflower Puree + Sweet and Spicy Roasted Brussel Sprouts

That may be the longest post title I'll ever have.

I don't know about you, but I always appreciate seeing a full meal put together so I'm not hunting and picking sides and mains. When it's a busy week and I have a lot on my plate (pun intended), I like to see the full picture of a meal for ease and convenience. Therefore, I wanted to present this to you in full.

We have a Soy-Mustard Glazed Salmon that is our go to almost every time we make fish because it is just that good. However, I needed something paleo-friendly and so I started hunting around for other salmon recipes. I found a few different variations of Maple-Pecan Crusted Salmon, which I thought would pair well with my cauliflower puree. Looking through those, I took what ingredients I liked and created my own blend. I had originally planned to make a kale salad as a final touch but saw an easy to make Brussels Sprouts pack at Whole Foods that were already seasoned in cayenne pepper and had a maple syrup drizzle. It all paired deliciously together!

Here is a full Make a Meal, with easy to follow steps that will make your prep and cook time no longer than 35 minutes. 

Ingredients:
For Salmon - yields 2 servings

• 2 salmon fillets
• 1 cup pecans
• 2 tbsp. pure maple syrup
• 1 tbsp. apple cider vinegar
• 1 tbsp. adobo sauce (if you don't have this, or can't find it, use red pepper flakes to give it some heat)
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder

For Cauliflower - yields 4 servings

• 1 head of cauliflower
• 1 cup vegetable broth
• Salt
• Pepper
• 4 garlic cloves
• 1 tsp. chives, chopped

For Brussels Sprouts - yields 4 servings

• 20 Brussels Sprouts, halved
• Cayenne Pepper
• Salt
• Pepper
• 1/4 cup Maple Syrup

1. To begin, heat your oven to 425 degrees.

2. Next, place the cauliflower florets in a pot of water, then boil until softened.

3. Toss the BSprouts in the maple syrup and cayenne (or sub red pepper flakes if cayenne is too hot). Spread out on a roasting pan, atop aluminum foil. Roast in the oven for 25 minutes.

4. In a small food processor, combine your pecans, syrup, vinegar, adobo sauce, paprika, garlic and onion powder, pulsing until it has a similar consistency to chunky peanut butter.

5. Spread the pecan mixture over top the salmon and bake for 12 minutes. (I wait until the BSprouts have 12 minutes left to roast)

6. Once the cauliflower can be easily pierced with a fork, drain and place the cooked florets into a large food processor. Add the veggie stock and garlic cloves, season with salt and pepper to your preference. Grind the contents until smooth and creamy. Add the chives and pulse until well mixed throughout the puree. Taste test and add more salt, pepper or garlic if needed.

7. All of this should culminate around the same time. Remove the salmon and roasted BSprouts from the oven then plate your delicious and nutritious Paleo meal!