Keto Garlic Butter Salmon with Cauliflower Mash – Anti-Inflammatory Powerhouse

This luxurious keto garlic butter salmon paired with velvety cauliflower mash delivers restaurant-quality flavors while keeping you firmly in ketosis. The combination of omega-3 rich salmon and nutrient-dense cauliflower creates a perfectly balanced low-carb meal that satisfies both your taste buds and nutritional needs.

What makes this dish truly special is the herb-infused garlic butter that melts over the perfectly seared salmon, creating an aromatic sauce that also elevates the cauliflower mash. With less than 6g net carbs per serving, this anti-inflammatory powerhouse supports your ketogenic lifestyle while providing essential nutrients for optimal health.

Ingredients

• 680g (1.5 lbs / 4 fillets) salmon fillets, skin-on
• 1 large head cauliflower, 900g (2 lbs), cut into florets
• 113g (4oz / ½ cup) unsalted butter, divided
• 120ml (4fl oz / ½ cup) heavy cream
• 4 cloves garlic, minced
• 30ml (2 tbsp) olive oil
• 60g (2oz / ½ cup) cream cheese, softened
• 15g (½oz / ¼ cup) fresh parsley, chopped
• 15ml (1 tbsp) fresh lemon juice
• 5g (1 tsp) dried thyme
• Salt and black pepper to taste
• 2.5g (½ tsp) paprika

Instructions

1. Step 1: Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature. Pat fillets dry with paper towels and season both sides generously with salt, pepper, and paprika.
2. Step 2: Bring a large pot of salted water to boil. Add cauliflower florets and cook for 12-15 minutes until very tender when pierced with a fork.
3. Step 3: While cauliflower cooks, heat olive oil in a large skillet over medium-high heat. Once oil shimmers, carefully place salmon fillets skin-side up in the pan.
4. Step 4: Sear salmon for 4-5 minutes without moving, until golden crust forms. Flip carefully and cook another 3-4 minutes for medium doneness.
5. Step 5: Remove salmon to a plate and tent with foil. Reduce heat to medium-low and add 56g (2oz) butter to the same skillet.
6. Step 6: Add minced garlic to the melted butter and sauté for 1 minute until fragrant. Stir in thyme, lemon juice, and half the parsley. Remove from heat.
7. Step 7: Drain cauliflower thoroughly and transfer to a food processor. Add remaining 56g butter, cream cheese, and heavy cream.
8. Step 8: Process cauliflower mixture until smooth and creamy, about 2-3 minutes. Season with salt and pepper to taste.
9. Step 9: Transfer cauliflower mash to serving bowls and create a small well in the center of each portion.
10. Step 10: Place salmon fillets over the cauliflower mash, skin-side up if desired.
11. Step 11: Drizzle the warm garlic butter sauce over the salmon and cauliflower mash.
12. Step 12: Garnish with remaining fresh parsley and serve immediately while hot.

Nutrition Facts (per serving)

Chef’s Tips

• For the crispiest salmon skin, ensure the fish is completely dry before seasoning and don’t move it while searing – let the heat do the work to develop that golden crust.
• Steam-dry your cauliflower after boiling by letting it sit in the colander for 2-3 minutes before processing – this prevents watery mash and ensures the creamiest texture.
• Make the garlic butter sauce in the same pan used for salmon to capture all those delicious browned bits (fond) for maximum flavor depth.

Health Benefits

This keto salmon dish is packed with omega-3 fatty acids EPA and DHA, which support heart health, brain function, and reduce inflammation throughout the body. The high-quality protein helps maintain muscle mass while following a ketogenic diet, and the cauliflower provides vitamin C, vitamin K, and folate. The combination of healthy fats from salmon, butter, and cream supports ketosis while providing sustained energy and promoting satiety.

Storage Instructions

Store leftovers in the refrigerator for up to 3 days in airtight containers, keeping salmon and cauliflower mash separate if possible. Reheat gently in a low oven at 150°C (300°F) for 10-12 minutes, or microwave in 30-second intervals. The garlic butter sauce can be stored separately and gently rewarmed before serving. Do not freeze as the texture of both salmon and cauliflower mash will be compromised.