Crispy Sesame-Crusted Salmon with Silky Roasted Garlic Cauliflower Purée

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Slice the top off the head of garlic, place it on a piece of foil, drizzle with 1 teaspoon olive oil, wrap it, and set aside.

2. 2

   Spread the cauliflower florets on a baking tray. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Place the wrapped garlic on the same tray and roast for 25 minutes at 200°C / 400°F, until the cauliflower is tender and lightly golden.

3. 3

   Meanwhile, pat the salmon fillets dry with paper towels. Brush the tops with Dijon mustard. Mix the white sesame seeds, black sesame seeds, smoked paprika, zest of half the lemon, and a pinch of salt and pepper. Press this mixture onto the salmon to create the crust.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the salmon crust-side down and cook for 2 minutes to toast the crust. Carefully turn the fillets over and transfer the skillet to the oven at 200°C / 400°F for 6 to 8 minutes, until the salmon is cooked through but still juicy.

5. 5

   Remove the cauliflower and garlic from the oven. Squeeze the roasted garlic cloves into a food processor or blender. Add the cauliflower, heavy cream, Parmesan, half of the butter, 1 tablespoon lemon juice, and blend until silky smooth. Adjust with salt and pepper to taste.

6. 6

   In a separate skillet, melt the remaining butter with the remaining 1 teaspoon olive oil over medium heat. Add the fresh spinach and sauté for 1 to 2 minutes until just wilted. Season with a pinch of salt, pepper, and the remaining 1 tablespoon lemon juice.

7. 7

   To serve, spread a layer of cauliflower purée on each plate, top with a salmon fillet, and finish with the sautéed spinach on the side. If desired, add a little more lemon zest over the top before serving.