Roasted Autumn Salmon with Creamy Cauliflower Puree
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and nourishing keto-friendly dinner featuring fresh salmon, roasted fall vegetables, and a creamy cauliflower puree.
Ingredients
- 4 salmon fillets
- 1 head cauliflower
- 1/2 cup heavy cream
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 pound brussels sprouts, halved
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F.
- 2
In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 15 minutes. Drain and return to the pot.
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