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

Prep Time: 10 minutes | Cook Time: 20 minutes| Total Time: 30 minutes| Serves: 4

Why I Love This Recipe

This dish is light, healthy, and full of flavor with smoky paprika-seared salmon, creamy lemon-garlic mashed cauliflower, and roasted asparagus for a perfect balance of textures. It’s naturally gluten-free, dairy-free, and low-carb, making it a great option for a wholesome, nourishing meal!

Ingredients

For the Paprika-Seared Salmon:

• 4 salmon fillets (5-6 oz. each)

• 1 Tbsp. olive oil

• 1 tsp. smoked paprika

• ½ tsp. salt

• ½ tsp. black pepper

• ½ tsp. garlic powder

• ½ tsp. onion powder

• ½ tsp. cumin

• ½ tsp. dried oregano

• ½ lemon, juiced

For the Lemon-Garlic Mashed Cauliflower:

• 1 large head cauliflower, cut into florets

• 2 cloves garlic, minced

• 1 Tbsp. olive oil or butter (for dairy-free, use olive oil)

• ½ tsp. salt

• ¼ tsp. black pepper

• Juice of ½ lemon

• 1-2 Tbsp. unsweetened almond milk (or regular milk for creamier texture)

For the Roasted Asparagus:

• 1 lb. fresh asparagus, trimmed

• 1 Tbsp. olive oil

• ½ tsp. salt

• ¼ tsp. black pepper

• ½ tsp. garlic powder

• ½ lemon, juiced

Instructions

1. Prepare the Lemon-Garlic Mashed Cauliflower

   • Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 8-10 minutes, until fork-tender.

   • Drain 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 (or regular milk) gradually to reach desired consistency.

   • Set aside and keep warm.

2. Roast the Asparagus

   • Preheat oven to 400°F and line a baking sheet with parchment paper.

   • Toss asparagus with olive oil, salt, black pepper, and garlic powder. Spread in a single layer on the baking sheet.

   • Roast for 12-15 minutes, flipping halfway through.

   • Drizzle with fresh lemon juice before serving.

3. Cook the Paprika-Seared Salmon

   • Pat salmon fillets dry with paper towels.

   • In a small bowl, mix paprika, salt, black pepper, garlic powder, onion powder, cumin, and oregano. Rub the spice mixture evenly over the salmon fillets.

   • Heat olive oil in a large skillet over medium-high heat.

   • Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin crisps up.

   • Flip and cook for another 3-4 minutes, or until the salmon reaches an internal temperature of 125-130°F (medium) or 140°F (well-done).

   • Squeeze lemon juice over the salmon just before serving.

4. Assemble & Serve

   • Divide the mashed cauliflower among plates.

   • Top with paprika-seared salmon and a side of roasted asparagus.

   • Garnish with extra lemon wedges or fresh herbs (like parsley or dill) 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.

• Make Ahead: Mashed cauliflower can be made a day in advance and reheated.