Baked salmon with cauliflower mash.

Main Meal

Baked salmon with cauliflower mash.

4 Servings

30 mins


Straight from the kitchen of guest blogger Vinita, aka @cravingsandcauliflowers a gorgeous celebration of Spring on a plate! While eating for clean Keto we've loved seeing Vinita's creative take on what to eat seasonally and this recipe hits the spot. Want to read more about Vinita and her food ethos, check out her guest blog here.

4 wild salmon fillets NOTE - replace with Portobello Mushroom for Vegan option

4 cubes of butter, ghee or vegan spread for the salmon and 2 tbsp for the green beans and asparagus

1 whole cauliflower, chopped into florets

100g cream cheese, or vegan cream cheese

1 garlic clove

250g green beans

200g asparagus

1 lemon

Extra virgin olive oil

Himalayan pink salt to taste

White pepper to taste

A few dill fronds to garnish

1 handful fresh chives, finely chopped to garnish

Preheat the oven to 200C. Transfer the salmon fillets to a parchment paper lined baking tray. Top each fillet with a cube of butter, add a squeeze of fresh lemon juice and season with salt and pepper to taste. Bake for 20 mins. 

Add the cauliflower florets to a pan of boiling water and boil on a medium heat for 12 mins. Once cooked transfer florets to a blender. Add cream cheese, garlic and salt to taste. Blend until smooth. 

For the green beans and asparagus, melt 1 tbsp of butter in two separate pans on a medium heat. 

Add the vegetables to each pan, season with salt and pepper and cook for 8 mins, turning occasionally to ensure even cooking. Transfer to a serving platter. 

Top the salmon with slices of fresh lemon and dill fronds. Drizzle extra virgin olive oil on the cauliflower mash and garnish with chives.

Share Recipe: