Grilled Salmon with Roasted Vegetables and Cauliflower Mash

Grilled Salmon with Roasted Vegetables and Cauliflower Mash

The dinner party showstopper that's secretly healthy AF! This elegant plate features brain-boosting salmon and a creamy cauliflower mash that'll fool even the most devoted potato lovers. It's like fine dining that loves you back! 🐟

Prep Time: 15 minutes (therapeutic vegetable chopping included)

Cook Time: 25 minutes (just enough time to set the table and pretend you're at a restaurant)

Dietary Tags: Gluten-Free, Dairy-Free

Nutrition Information

Calories: 1184 | Protein: 51g | Carbs: 61g | Fat: 71g | Fiber: 19g | Sugar: 14g

Ingredients

  • For the salmon:
  • 4 oz salmon fillet (wild-caught if you want to feel morally superior)
  • 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
  • 1 lemon, juiced (for that zing that wakes up your taste buds)
  • 1 garlic clove, minced (vampire repellent that makes everything taste better)
  • 1 teaspoon fresh dill, chopped (or 1/4 teaspoon dried if you're not a herb gardener)
  • Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
  • For the roasted vegetables:
  • 1 cup mixed vegetables (Brussels sprouts, bell peppers, zucchini), chopped (eating the rainbow, but healthier than Skittles)
  • 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
  • 1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried if you're not a herb gardener)
  • Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
  • For the cauliflower mash:
  • 2 cups cauliflower florets (broccoli's pale, less popular cousin)
  • 1 tablespoon olive oil (yes, more olive oil, deal with it)
  • 1 garlic clove, minced (more vampire repellent, because vampires really hate healthy food)
  • 2 tablespoons unsweetened almond milk (not that sweetened nonsense masquerading as health food)
  • Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
  • For the salad:
  • 2 cups mixed greens (not just iceberg lettuce – we're not savages)
  • 1 tablespoon olive oil (yes, even more olive oil – we're practically Mediterranean at this point)
  • 1 teaspoon lemon juice (for that zing that wakes up your taste buds)
  • Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)

Instructions

  1. Preheat oven to 400°F (200°C) (yes, you actually need to preheat, don't be lazy).
  2. On a baking sheet, toss mixed vegetables with olive oil, thyme, salt, and pepper (get your hands dirty for even coating).
  3. Roast for 20-25 minutes until tender and slightly browned (caramelization = flavor without sugar).
  4. Meanwhile, season salmon with olive oil, lemon juice, garlic, dill, salt, and pepper (salmon loves lemon like you used to love sugar).
  5. Heat a grill pan over medium-high heat (if it's not hot enough, you won't get those sexy grill marks).
  6. Grill salmon for 3-4 minutes per side until cooked through (salmon should flake easily but still be moist – dry salmon is a crime).
  7. For the cauliflower mash: Steam cauliflower florets for 10 minutes until very tender (fork-tender, not mushy).
  8. Transfer to a food processor with olive oil, garlic, almond milk, salt, and pepper (or use an immersion blender if you want fewer dishes).
  9. Blend until smooth and creamy (if anyone asks, tell them it's potatoes and see if they notice).
  10. For the salad: Toss mixed greens with olive oil, lemon juice, salt, and pepper (simplest dressing ever, but still better than store-bought sugar bombs).
  11. Serve grilled salmon with roasted vegetables, cauliflower mash, and side salad (arrange artfully for maximum social media impact).
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