Keto Salmon with Creamy Rosemary-Leek Sauce over Roasted Cauliflower with Hazelnuts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the Parmesan cheese. Spread on a baking tray and roast for 20 minutes at 220°C / 425°F, stirring halfway through.

2. 2

   While the cauliflower roasts, place the hazelnuts on one corner of the same tray or on a small separate tray and toast them in the oven for 5 to 6 minutes at 220°C / 425°F, watching carefully so they do not burn. Set aside.

3. 3

   Pat the salmon fillets dry with paper towels. Season them on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

4. 4

   Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Cook the salmon skin-side down first for 4 to 5 minutes, until crisp and golden. Flip and cook 2 to 3 minutes more, until done to your liking. Transfer the salmon to a plate and keep warm.

5. 5

   Reduce the heat to medium. In the same skillet, add the butter. Add the leek and cook for 3 to 4 minutes until tender. Stir in the garlic and rosemary, and cook 30 seconds more until fragrant.

6. 6

   Pour in the chicken broth and scrape up the browned bits from the pan. Add the heavy cream, Dijon mustard, lemon juice, lemon zest, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Simmer over medium-low heat for 3 to 4 minutes until the sauce thickens slightly.

7. 7

   Return the salmon to the skillet and spoon the sauce over it for 1 minute to warm through without overcooking.

8. 8

   To serve, divide the roasted cauliflower among plates, place a salmon fillet on top or alongside, spoon over the creamy leek sauce, and finish with the toasted hazelnuts and fresh parsley.