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

This luxurious keto garlic butter salmon paired with velvety cauliflower mash delivers restaurant-quality flavors while supporting your low-carb lifestyle. The omega-3 rich salmon provides powerful anti-inflammatory benefits, while the creamy cauliflower mash satisfies your comfort food cravings without the carbs.

Perfect for busy weeknights or elegant dinner parties, this gluten-free recipe combines high-quality fats with nutrient-dense vegetables. The garlic butter sauce infuses the salmon with incredible flavor while keeping your macros perfectly balanced for ketosis.

Ingredients

• 680g (1.5lbs) salmon fillets, skin-on
• 60g (4 tbsp) grass-fed butter
• 4 cloves garlic, minced
• 15ml (1 tbsp) fresh lemon juice
• 30ml (2 tbsp) extra virgin olive oil
• 680g (1.5lbs) cauliflower, cut into florets
• 60ml (4 tbsp) heavy cream
• 30g (2 tbsp) cream cheese, softened
• 5g (1 tsp) sea salt, divided
• 2.5g (1/2 tsp) black pepper, divided
• 15g (2 tbsp) fresh parsley, chopped
• 2.5g (1/2 tsp) paprika
• 1.25g (1/4 tsp) garlic powder

Instructions

1. Step 1: Preheat oven to 200°C (400°F). Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature.
2. Step 2: Bring a large pot of salted water to boil. Add cauliflower florets and cook for 12-15 minutes until fork-tender.
3. Step 3: While cauliflower cooks, pat salmon fillets dry with paper towels. Season both sides with half the salt, pepper, and paprika.
4. Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat. Place salmon skin-side up and sear for 3-4 minutes until golden crust forms.
5. Step 5: Flip salmon carefully and transfer skillet to preheated oven. Bake for 8-10 minutes until internal temperature reaches 63°C (145°F).
6. Step 6: Drain cauliflower thoroughly and transfer to food processor. Add heavy cream, cream cheese, remaining salt and pepper. Process until smooth and creamy.
7. Step 7: In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn.
8. Step 8: Remove garlic butter from heat and stir in lemon juice and half the fresh parsley.
9. Step 9: Remove salmon from oven and let rest for 2-3 minutes. The fish should flake easily with a fork.
10. Step 10: Taste cauliflower mash and adjust seasoning as needed. Transfer to serving plates using an ice cream scoop for elegant presentation.
11. Step 11: Place salmon fillets on top of cauliflower mash and drizzle generously with garlic butter sauce.
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 start cooking skin-side up to render the fat properly.
• Pass the cauliflower through a fine mesh strainer after cooking to remove excess moisture – this is the secret to restaurant-quality, fluffy mash.
• Make compound garlic butter ahead by mixing softened butter with minced garlic and herbs, then refrigerate. Simply melt a portion when ready to serve.

Health Benefits

This anti-inflammatory powerhouse delivers exceptional health benefits through its omega-3 rich salmon, which supports heart health, brain function, and reduces systemic inflammation. The high-fat, low-carb profile promotes ketosis for sustained energy and weight management, while cauliflower provides vitamin C, folate, and fiber for immune support. The combination of healthy fats from grass-fed butter and olive oil enhances nutrient absorption and provides sustained satiety.

Storage Instructions

Store leftover salmon and cauliflower mash separately in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a 150°C (300°F) oven for 8-10 minutes. Warm cauliflower mash in the microwave, stirring every 30 seconds, and add a splash of cream if needed to restore creaminess. Do not freeze as the texture will be compromised.