KETO RECIPE · THE UNWIND
Baked Salmon with Cauliflower Purée and Black Sesame
A simply baked salmon fillet stays succulent beneath a light coating of melted butter, lemon juice and garlic, while cauliflower purée with olive oil completes a flavourful, lighter keto meal.
6 gnet carbs
Recipe at a glance
Time, serving and nutrition
Shopping list
Ingredients
Baked salmon
Cauliflower purée
Equipment: kitchen scales, a small baking dish, baking paper, steamer, hand blender and kitchen thermometer.
UNWIND EATS · GOOD TO KNOW
Fresh or frozen salmon?
Frozen salmon can be an excellent and often more affordable choice. The word “fresh” does not necessarily mean that the fish has never been frozen, so check the label. Choose an undamaged package without excessive ice or signs of thawing and refreezing.[3]
The safest way to thaw a frozen fillet is overnight in the refrigerator. For faster thawing, seal it in a leakproof bag and immerse it in cold water; cook it immediately afterwards.[3]
Step by step
Method
- 1
Preheat the oven
Heat the oven to 190°C (375°F), or 170°C (340°F) fan. Pat the 160 g salmon dry so the coating adheres better.
- 2
Prepare the cauliflower
Steam 150 g cauliflower florets for 8–10 minutes. Return them to the warm, dry pan uncovered for one minute so excess steam can escape.
- 3
Season the salmon
Stopi 3 g butter in ga zmešaj z 8 g limonovega soka ter 2 g česna. File položi s kožo navzdol v obložen pekač, premaži z mešanico ter rahlo posoli in popopraj.
- 4
Bake the salmon
Bake for 10–14 minutes. The thickest part should reach 63°C (145°F); without a thermometer, check that the flesh is opaque and separates easily with a fork.
- 5
Blend the purée
Blend the drained cauliflower with 5 g olive oil, 0.2 g nutmeg and salt. If too thick, add hot water from the steamer one teaspoon at a time.
- 6
Serve
Spread the purée over the plate, add the salmon, 2 g dill and 3 g black sesame, then spoon over the liquid from the baking dish.
The role of the ingredients
Why the combination works
Salmon
Provides high-quality protein and fats, including long-chain omega-3 fatty acids.
Butter and lemon
Create a light aromatic coating; butter rounds out the flavour while acidity balances the richness of the salmon.
Garlic, dill and sesame
Add aroma, freshness and a gentle nutty note without a sweet sauce.
Cvetačni pire
Cauliflower makes a lower-carbohydrate side than potato, while olive oil and nutmeg round it out without yoghurt.
Variations and tips
Adapt the texture and serving style
- For a creamier purée, stir in 20–30 g full-fat Greek yoghurt or replace 5 g olive oil with 5 g butter; the nutrition values will change.
- Bake a skin-on fillet skin-side down. It will not become particularly crisp in the oven, but it will protect the underside.
- A thicker centre-cut piece cooks more evenly than a thin tail piece, so adjust the time to its thickness.
- Try salmon with green vegetables or the keto salmon bowl with ginger.
- For extra freshness, add a little yellow zest from an unwaxed lemon.
Storage
Frequently asked questions
How should I store the prepared dish?
Cool the salmon and purée promptly and store them separately in shallow, airtight containers within two hours. Use them within 3–4 days.
Can I freeze the dish?
Yes. The baked salmon will be less succulent after thawing and the purée may release some water. For the best quality, use both within 2–3 months.
Can I prepare the dish in advance?
You can make the purée one day ahead and reheat it gently. For the most succulent result, season and bake the salmon immediately before serving.
Can I use wild salmon?
Yes, although it is often leaner and may cook more quickly. The displayed nutrition values are based on farmed Atlantic salmon.
How do I prevent watery purée?
Steam the cauliflower, drain it well and dry it for one minute in the warm pan. Add liquid one teaspoon at a time.
Is this recipe keto?
Da. Ena porcija vsebuje 9,3 g skupnih in 5,9 g net carbs.
Sources, methodology and limitations
Save recipe
Baked Salmon with Cauliflower Purée and Black Sesame
- Atlantic salmon
- cauliflower with olive oil and nutmeg
- butter, lemon and black sesame
Coat the salmon with butter, lemon and garlic, bake to 63°C (145°F) and serve with cauliflower purée.
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