Props, styling, and photography by Devorah Applegrad

A Betty Crocker can be your best friend on vacation! The dishes it can turn out are endless. Here’s a wonderful example to get you started. Get creative and get cooking!

SERVES 2–3

• 2–3 salmon fillets
• 2–3 cups cauliflower florets
• 3 Tbsp avocado oil (or any neutral oil), divided
• 1 lemon

Spice Rub

• 1 Tbsp smoked paprika
• 1½ Tbsp garlic powder
• 1 Tbsp brown sugar
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp dried basil
• ½ tsp ground mustard
• zest of 1 lemon

Place two pieces of round parchment paper, folded in a U shape, inside your Betty Crocker cooker.

Combine all ingredients for the spice rub.

Place the salmon fillets inside one piece of parchment paper. Smear with 1 Tbsp oil and dust the rub generously over the top and sides of each fillet.

Toss cauliflower with remaining 2 Tbsp oil and 1 Tbsp spice blend. Transfer to the second piece of parchment paper.

Close the Betty Crocker and bake for 8 minutes. Open the lid and squeeze the lemon over the salmon and cauliflower. Close the lid again and bake an additional 2 minutes.

Divide salmon and cauliflower evenly between 2–3 plates and enjoy.

Tip: If you’d like, you can round out your meal with a carb. Use the leftover spice rub and repeat the same directions with diced potatoes (no need to drizzle with lemon juice). This cooking process will leave you with delectable hash browns for a full, balanced meal.

(Originally featured in Family Table, Issue 854)