Keto Salmon with Creamy Cucumber-Dill Sauce and Paprika Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower on a sheet pan with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 minced garlic cloves. Spread in a single layer.

2. 2

   Roast the cauliflower for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   While the cauliflower roasts, make the sauce: in a bowl, combine sour cream, mayonnaise, chopped cucumber, lemon juice, lemon zest, Dijon mustard, half of the dill, the grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Refrigerate until serving.

4. 4

   Pat the salmon fillets dry with paper towels. Season both sides with the remaining salt, remaining black pepper, and the remaining 1 teaspoon smoked paprika.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and place the salmon skin-side down. Cook for 4 to 5 minutes until the skin is crisp.

6. 6

   Add the butter to the skillet and baste the salmon with the melted butter for 1 minute. If the fillets are thick, transfer the skillet to the oven and finish cooking for 3 to 5 minutes at 220 °C / 425 °F, until the salmon is cooked to your liking.

7. 7

   Serve each salmon fillet with a portion of roasted cauliflower. Spoon over the creamy cucumber sauce and finish with the remaining fresh dill on top.