Fish always seems so fancy to me. People are super impressed when you serve them fish and, honestly, I’m super impressed with myself when I serve fish. Aren’t you? That is how I felt serving this Pan Seared Salmon over Cauliflower + Carrot Mash with Olive Relish. I know – it’s a mouthful to say, but it is also a delicious symphony of flavors in your mouth to eat.
I did a whole week of meals without starches and bad carbs this last week. This Pan Seared Salmon dish was part of it and I was surprised at how well received it was. I’m always trying to walk the line between making the super healthy food that I like to eat and making the kind of food I know the rest of my family likes.
Well, sometimes I just say “I don’t care!” and cook whatever I feel like making even if I don’t think everyone will like it. This was one of those meals.
But everyone loved it! Clean plates and compliments from everyone.
My favorite part is the olive and tomato relish. So much flavor from two different kinds of olives and finely diced red onion. Grape tomatoes are in there too. I’m pretty sure I put tomatoes in everything. It’s a rare day when I don’t, that’s for sure.
My other shining star when it comes to fish is One Skillet Cod Veracruz. It’s seriously good and since it’s cooked in one skillet, it’s an easy weeknight meal that’s also healthy and delicious.
What kind of fish do you like to make? What’s your favorite fish recipe? Tell me in the comments!
The Cheerful Kitchen
Yields Serves 4
This Pan Seared Salmon over Cauliflower & Carrot Mash is surprisingly easy to make and the perfect low carb dinner.
10 minPrep Time
20 minCook Time
30 minTotal Time
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Ingredients
- 4 Wild Caught Salmon filets
- Salt & Pepper
- Coconut oil
- 1 small head of cauliflower
- 2 medium carrots
- 1 Tablespoon butter
- 1/2 tsp salt and pepper each
- 1/4 cup sliced green olives
- 1/4 cup sliced kalamata olives
- 1/4 cup finely diced red onion
- 1/2 cup quartered grape tomatoes
- Juice form 1/2 a lemon
- 2 Tablespoons chopped fresh parsley (optional)
Instructions
- Combine all of the Olive Relish ingredients in a small bowls, mix together and set aside to let the flavors meld.
- Cut the florets off the had of cauliflower. Peel the carrots and cut them into small pieces. Steam the cauliflower and carrots for 10-12 minutes until they are very tender.
- When the cauliflower and carrots are tender, put them in a pot and mash with a potato masher. The mixture should be chunky and not even close to smooth.
- Add the butter, salt and pepper, and mix until the butter is melted. Cover and set aside.
- Heat a large pan and melt about a tablespoon of coconut oil.
- Season each side of the salmon filets with salt and pepper.
- Place the filets in the hot oil skin side down. Leave untouched for seven minutes, except for pressing down firmly with a spatula every couple of minutes.
- Carefully flip each filet and cook on the second side for 3-4 minutes.
- To serve, place a salmon filet on top of a scoop of mash, then top with a spoonful of olive relish. Enjoy!
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