Paprika-Roasted Salmon with Lemon-Garlic Mashed Cauliflower & Roasted Asparagus

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4

Why I Love This Recipe

This is one of those dinners that feels special without being complicated. Everything cooks in the oven while the mashed cauliflower comes together quickly on the stove, and it’s easy to serve deconstructed for little kids. Simple, comforting, and perfect for a healthy weeknight dinner that still feels elevated.

Ingredients

Paprika-Roasted Salmon & Asparagus

• 4 salmon fillets (about 5–6 oz each)

• 1 bunch asparagus, ends trimmed

• 2 tbsp olive oil, divided

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp dried oregano

• ¾ tsp kosher salt

• ¼ tsp black pepper

• Zest of ½ lemon

• Lemon slices, for serving (optional)

Lemon-Garlic Mashed Cauliflower

• 1 large head cauliflower, cut into florets

• 2 cloves garlic, minced

• 1 tbsp olive oil or butter (use olive oil for dairy-free)

• ½ tsp kosher salt

• ¼ tsp black pepper

• Juice of ½ lemon

• 1–2 tbsp unsweetened almond milk (or regular milk for a creamier texture)

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil.

2. Add cauliflower florets and cook for 8–10 minutes, until very fork-tender.

3. While the cauliflower cooks, trim the asparagus, pat the salmon dry, and mix the smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lemon zest in a small bowl.

4. Drain the cauliflower well and transfer to a food processor or blender. Add garlic, olive oil (or butter), salt, black pepper, and lemon juice. Blend until smooth, adding almond milk gradually to reach desired consistency. Set aside and keep warm.

5. Place asparagus on one side of a cast-iron skillet or sheet pan and toss with 1 tbsp olive oil, a pinch of salt, and pepper.

6. Place salmon skin-side down on the other side of the pan. Rub with remaining 1 tbsp olive oil and the spice mixture.

7. Roast for 12–15 minutes, until salmon flakes easily and asparagus is tender. Optional: broil for the last 1–2 minutes for extra color.

8. Remove from oven and let rest briefly. Serve salmon and asparagus over the mashed cauliflower, with lemon slices or fresh herbs if desired.

Notes

• Dietary Quick Tip: This dish is naturally gluten-free and dairy-free!

• For extra flavor: Add grated Parmesan to the mashed cauliflower (if not dairy-free).

• Want More Heat? Add a pinch of cayenne pepper to the salmon seasoning for a spicy kick.