Roasted Salmon with Avocado Cauliflower Mash and Wilted Spinach
Nutritional Information
A simple, whole-food keto dinner that relies on naturally occurring fats from salmon and avocado. Cauliflower is mashed with avocado (no added oils) for a creamy low-carb side, and fresh spinach is quickly wilted to finish the plate.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 fillets (about 170 g each)s wild-caught salmon, skin-on
- 1 medium cauliflower head (about 600 g)
- 1 medium ripe avocado
- 4 1/4 ozs fresh baby spinach (about 60 g per serving)
- 2 cloves garlic, smashed
- 1 tablespoon fresh lemon juice (from about 1/2 lemon)
- 1 teaspoon fresh chopped parsley
- To taste sea salt
- To taste freshly ground black pepper
Preheat oven to 200°C (395°F). Place salmon fillets skin-side down on a baking sheet lined with parchment. Season lightly with salt, pepper and a squeeze of lemon. Roast in the oven 12–16 minutes, until just cooked through (timing depends on thickness).
While salmon roasts, cut cauliflower into florets and steam (or simmer in a small amount of water) until very tender, about 10–12 minutes. Reserve a small splash of cooking water.
Spoon cauliflower into a bowl and add the avocado flesh. Mash together with lemon juice, smashed garlic (remove or mince if preferred), chopped parsley and a tablespoon of reserved cauliflower cooking water as needed to reach a creamy texture. Season with salt and pepper. (No added oils needed; avocado provides the fat.)
In a dry skillet over medium heat, add the baby spinach and toss for 1–2 minutes until just wilted. If needed, add a splash of water to prevent sticking. Season with a pinch of salt and a grind of pepper.
Plate: a bed of avocado-cauliflower mash, top with roasted salmon and a side of wilted spinach. Finish with a sprinkle of parsley and an extra lemon wedge if desired.
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