A Fall Feast: Baked Cajun Salmon, Roasted Cauliflower & Kale Avocado Salad

Yesterday evening, there was no doubt fall was in the air. That’s why I decided to embrace the crisp weather and whip up an autumnal fall feast. I was craving salmon, so I based my dinner around the fish and my thinking cap went into full-fledged action. In a few minutes, I came up with a brilliant idea to make a baked cajun salmon with mango salsa, paired with roasted parmesan cauliflower and finally a kale & avocado salad.

Want to mimic last night’s dinner for yourself?

Here’s how:

Fresh Kale & Avocado Salad

• Bunch of fresh green kale
• 1 avocado, diced
• 2 cloves garlic, crushed
• 3 TB olive oil
• 1/4 c. fresh shredded parmesan cheese
• 1 tsp. red pepper flakes
• salt & pepper
• juice of 1/2 lemon
• handful pinenuts (optional)

~Mix ingredients together thoroughly, and chill for about an hour before serving (to give time for olive oil & lemon to soak up for ultimate flavor)

Roasted Parmesan & Garlic Cauliflower

• 1 head cauliflower, chopped
• 2 cloves garlic, crushed
• handful of parmesan cheese (to taste)
• salt & pepper
• 1 tsp. cajun seasoning
• olive oil

1. Spread cauliflower out on a coated baking sheet. Top with garlic, parmesan cheese, cajun, salt, pepper and drizzle with olive oil until well coated.

2. Bake on 400 for approximately 35 minutes, stirring occasionally with a spatula.

Baked Cajun Salmon with Mango Salsa

• Fresh salmon fillet (approximately 4 oz. per serving)
• 2 TB spicy mango salsa marinade (I bought an all-natural one at Whole Foods)
• about 1 TB cajun seasoning
• salt & pepper

1. Rub salmon with cajun seasoning, followed by the mango salsa marinade. Top with salt & pepper to taste.

2. Bake on 350 for 20 to 25 minutes, or until cooked through and sizzling.

I’d have to say, this dinner was a hit. I think the empty plates spoke for themselves. Enjoy!

XoXo,