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Garlic Butter Salmon with Cauliflower Mash & Roasted Asparagus

Regular price $17.95   ($8.97/serving)

Garlic, butter, lemon, and salmon go hand in hand. This flavor combination is always a winner with seafood (in my opinion). Add in roasted asparagus and cauliflower mash and you've got a delicious, yet lean dinner. Serves 2


  • 10 oz Salmon
  • 1 head Cauliflower
  • 1 bunch Asparagus
  • 1 Lemon
  • 3 heads of Garlic
  • 4 tablespoons Butter
  • 2 tablespoons Olive Oil
  • Salt & Pepper

What's Delivered

  • 10 oz Salmon
  • 1 head Cauliflower
  • 1 bunch of Asparagus
  • 1 Lemon



Prep/Cook Time

25 minutes


313 per serving


Please watch the short video above to see how it’s done.

Pre heat oven to 375°

1. Remove the stem from cauliflower and break apart into smaller florets. Add cauliflower florets to about 3-4 cups of water. Boil for 8-10 minutes or until florets are tender.

2. Meanwhile in a bowl add, 3 cloves of minced garlic, the juice of 2 lemons, and 4 tablespoons of butter. Microwave for about 20 seconds until butter is melted. Add 1/2 teaspoon salt 1/2 teaspoon of pepper, stir then set aside.

3. Add parchment paper (or tin foil) to a baking sheet. Place your thawed salmon filets in the center of the sheet, season with salt and drizzle the garlic lemon butter over each filet but save half of the sauce for later.

4. Cut off the last inch of your asparagus bunch (this bottom portion of asparagus is tough and hard to eat) then place the asparagus around the salmon then bake at 400° for 5-8 mins.

5. Remove Salmon once you see the edges browning.

6. By this time the cauliflower should be ready. Strain the cooked cauliflower. In a large bowl add cauliflower and 2 tablespoons of butter, then mash until desired consistency. Season with Salt and pepper.

On a plate, divide cauliflower in half, laying the salmon atop and asparagus to the side. Drizzle remaining lemon garlic butter sauce.