Lemon Herb Butter Salmon with Garlic Mashed Cauliflower & Asparagus
Elevate your weeknight dinner with this elegant yet effortless meal! Flaky salmon glazed in a bright lemon-herb butter sauce pairs perfectly with velvety garlic mashed cauliflower and crisp roasted asparagus. Ready in 30 minutes, it’s a low-carb, high-protein feast that feels gourmet.
Equipment
- Baking sheet
- Skillet
- Blender or food processor
- Mixing bowls
Ingredients
For the Salmon:
- 2 salmon fillets (6 oz each) skin-on
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
For the Lemon Herb Butter Sauce:
- 3 tbsp unsalted butter
- 1 lemon (zest + 2 tbsp juice)
- 2 garlic cloves minced
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
For the Garlic Mashed Cauliflower:
- 1 medium head cauliflower cut into florets
- 3 garlic cloves minced
- 2 tbsp Greek yogurt (or coconut cream for dairy-free)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Asparagus:
- 1 bunch asparagus trimmed
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Roast the Salmon & Asparagus:
- Preheat oven to 425°F (220°C).
- Toss asparagus with olive oil, salt, and pepper; spread on half of a baking sheet.
- Rub salmon with olive oil, smoked paprika, garlic powder, salt, and pepper. Place skin-side down next to asparagus.
- Roast for 12-15 minutes until salmon flakes easily and asparagus is tender.
Steam & Mash Cauliflower:
- Steam cauliflower florets for 8-10 minutes until soft.
- In a skillet, sauté minced garlic in olive oil until fragrant (~1 minute).
- Blend cauliflower, garlic, Greek yogurt, salt, and pepper until smooth.
Make the Lemon Herb Butter Sauce:
- Melt butter in the skillet over low heat. Stir in lemon zest, juice, garlic, dill, and parsley. Simmer 2 minutes.
Assemble:
- Plate mashed cauliflower, salmon, and asparagus. Drizzle salmon with lemon butter sauce.