Keto Salmon with Creamy Fennel-Dill Sauce over Roasted Cauliflower

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a large sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the sweet paprika. Spread in a single layer.

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   2. Roast the cauliflower for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned on the edges.

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   3. Meanwhile, pat the salmon fillets dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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   4. Heat a large oven-safe skillet or heavy pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once hot, place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp.

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   5. Flip the salmon and cook for 2 more minutes. If the fillets are thick, transfer the skillet to the oven at 220 °C / 425 °F for 3 to 5 more minutes, until the center is just cooked to your liking. Remove the salmon to a plate and reserve.

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   6. In the same skillet over medium heat, add the remaining butter. Add the sliced fennel and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds, making sure it does not burn.

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   7. Pour in the broth and scrape the bottom of the pan to release the browned bits. Cook for 2 minutes. Add the heavy cream, cream cheese, Dijon mustard, lemon juice, and lemon zest. Stir until the sauce is smooth.

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   8. Simmer the sauce over medium-low heat for 3 to 4 minutes until slightly thickened. Stir in the chopped fresh dill and some reserved fennel fronds. Adjust with the remaining salt and pepper to taste.

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   9. To serve, divide the roasted cauliflower among plates, top with a salmon fillet, and spoon over the creamy fennel-dill sauce. Serve immediately.