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

This luxurious keto garlic butter salmon paired with silky cauliflower mash delivers restaurant-quality flavors while keeping your macros perfectly balanced. The rich, buttery salmon provides heart-healthy omega-3 fatty acids, while the cauliflower mash offers a creamy, low-carb alternative to traditional mashed potatoes.

Perfect for weeknight dinners or special occasions, this gluten-free recipe combines simple ingredients to create an elegant meal that supports your ketogenic lifestyle. The anti-inflammatory properties of salmon and garlic make this dish not only delicious but incredibly nourishing for your body.

Ingredients

• 680g (1.5lbs / 4 fillets) salmon fillets, skin-on
• 680g (1.5lbs / 1 large head) cauliflower, cut into florets
• 60g (4 tbsp / 1/4 cup) butter, divided
• 60ml (4 tbsp / 1/4 cup) heavy cream
• 30ml (2 tbsp) olive oil
• 4 cloves garlic, minced
• 30g (1oz / 1/4 cup) parmesan cheese, grated
• 15ml (1 tbsp) fresh lemon juice
• 15g (2 tbsp) fresh parsley, chopped
• 5g (1 tsp) sea salt, divided
• 2g (1/2 tsp) black pepper, divided
• 1g (1/4 tsp) paprika

Instructions

1. Step 1: Preheat your oven to 200°C (400°F). Pat salmon fillets dry with paper towels and season both sides with half the salt, half the 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: Heat olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets skin-side up and sear for 3-4 minutes until golden brown.
4. Step 4: Flip salmon fillets carefully and transfer the skillet to the preheated oven. Bake for 8-10 minutes until internal temperature reaches 63°C (145°F).
5. Step 5: Meanwhile, drain cauliflower thoroughly and transfer to a food processor. Let cool for 2 minutes to prevent splitting.
6. Step 6: Add 30g (2 tbsp) butter, heavy cream, and parmesan cheese to the cauliflower. Process until smooth and creamy, about 2-3 minutes.
7. Step 7: Season cauliflower mash with remaining salt and pepper. Transfer to a serving bowl and keep warm.
8. Step 8: Remove salmon from oven and let rest for 2 minutes. Pour off excess oil from the skillet.
9. Step 9: Return skillet to medium heat and add remaining 30g (2 tbsp) butter. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant.
10. Step 10: Remove from heat and stir in lemon juice and fresh parsley to create the garlic butter sauce.
11. Step 11: Plate the cauliflower mash and top with salmon fillets. Drizzle the garlic butter sauce over the salmon.
12. Step 12: Serve immediately while hot, garnished with additional parsley if desired.

Nutrition Facts (per serving)

Chef’s Tips

• For the silkiest cauliflower mash, ensure the cauliflower is very tender before processing, and drain it thoroughly to prevent watery results. A clean kitchen towel can help absorb excess moisture.
• Don’t flip the salmon too early – let it develop a proper golden crust first. The fish will release easily from the pan when it’s ready to flip.
• Save time by preparing the cauliflower mash while the salmon bakes. Keep it warm by covering the bowl and placing it over the pot of warm cooking water.

Health Benefits

This anti-inflammatory powerhouse delivers exceptional health benefits through its omega-3 rich salmon, which supports heart health, brain function, and reduces inflammation throughout the body. The cauliflower provides vitamin C, folate, and fiber while keeping carbohydrates minimal. Garlic offers immune-boosting properties and may help lower blood pressure, while the high-fat content supports ketosis and sustained energy levels.

Storage Instructions

Store leftover salmon and cauliflower mash separately 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 or stovetop with a splash of cream to restore creaminess.