Description
A delicious, keto-friendly meal featuring flaky salmon topped with rich herb butter and perfectly roasted cauliflower.
Ingredients
Scale
- 4 salmon fillets, skin-on or skinless, 5 oz each
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 clove garlic, minced
- 1 lemon, zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
- 1 medium cauliflower head, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Mix the softened butter, parsley, dill, chives, garlic, lemon zest, sea salt, and black pepper in a small bowl until well combined. Set aside.
- Spread the cauliflower florets evenly on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, and smoked paprika if desired. Toss to coat.
- Roast in your preheated oven for 25 minutes, flipping halfway through until golden brown and tender.
- Pat your salmon fillets dry with paper towels. Place them skin-side down in a clean dish lined with parchment.
- Spread about 1 tablespoon of the herb butter mixture over each salmon fillet.
- When the cauliflower has about 12 minutes left, place the salmon in the oven, baking for 10 to 12 minutes until it flakes easily with a fork.
- Transfer both the salmon and roasted cauliflower to serving plates. Garnish with fresh herbs and lemon wedges. Serve immediately.
Notes
You can prepare the herb butter in advance for deeper flavor. If preferred, use an air fryer for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg