Salmon and Veggies Sheet Pan Meal with Hot Honey and Yogurt Sauce

Steps

1. 1For the Vegetables
2. 2Preheat oven to 425° Fahrenheit.
3. 3Place 1 medium head cauliflower on cutting board. Cut off and discard stem end of cauliflower head. Cut remaining cauliflower florets into small, equally-sized pieces. Transfer cauliflower florets to large mixing bowl and set aside.
4. 4Place 1 shallot on cutting board. Cut away and discard ends of shallots, then peel and discard any papery layers. Slice shallot in half lengthwise, then slice each shallot in half into thin pieces. Add shallot to bowl with cauliflower florets.
5. 5Add 1 cup garbanzo beans, 1 tablespoon seasoning blend of choice, and 3 tablespoons avocado oil to bowl with cauliflower and shallots. Stir all ingredients together until well-incorporated, making sure veggies are completely coated in seasoning and oil.
6. 6Transfer vegetables to large sheet pan, spreading vegetables out into one even layer covering entire pan.
7. 7Place sheet pan in preheated oven. Bake vegetables 10 minutes.
8. 8For the Hot Honey Salmon
9. 9Add ½ teaspoon garlic powder, 1 large pinch salt, ¼ cup hot honey, and 1 tablespoon soy sauce to medium mixing bowl. Whisk ingredients together until fully incorporated. Set aside.
10. 10Place 4 medium salmon fillets on large plate. Pat each fillet completely dry on all sides with paper towels, then season salmon with 1 tablespoon seasoning blend of choice (or with salt and pepper).
11. 11Add seasoned salmon to large bowl used for vegetables. Pour prepared hot honey sauce over salmon fillets, then flip salmon over until all fillets are coated in hot honey sauce.
12. 12After vegetables have baked 10 minutes, carefully remove sheet pan from oven. Toss or stir vegetables, then push vegetables to one side of sheet pan to create space for salmon fillets.
13. 13Place salmon fillets on sheet pan skin-side down, making sure fillets do not touch or overlap.
14. 14Return sheet pan to oven. Roast ingredients 8 minutes.
15. 15After 8 minutes, check salmon fillets with internal meat thermometer. Continue baking salmon as needed, checking temperature often, until desired internal temperature is reached (see Notes below).
16. 16When salmon is ready, carefully remove sheet pan from oven and set aside. Let salmon rest 5 minutes.
17. 17For the Yogurt Sauce
18. 18While salmon rests, add 1 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, and 2 tablespoons chopped fresh cilantro to small mixing bowl. Stir ingredients together until fully combined.
19. 19To Serve
20. 20Transfer salmon fillets and roasted vegetables to serving plate. Top salmon with prepared yogurt sauce and serve immediately with additional yogurt sauce or hot honey sauce if desired.