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Salmon + Cauliflower with Lemon Cream Sauce

Active Time: 20 minutes
Total Time: 30 minutes
  • Gluten Free
  • Pescatarian
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Why we love it:

Perhaps a little “rich” but oh my, the cauliflower poached in rosemary cream is so addictive I think you’ll be ok. If you don’t do dairy though, check out the substitutions for a different option that’s also delicious! This is a super simple meal that looks quite impressive.


  • 1 head Cauliflower
  • 2 cups Heavy Cream
  • 1 teaspoon Rosemary
  • 112 teaspoons Kosher Salt (divided)
  • 1 Lemon
  • 14 teaspoon Nutmeg (freshly ground)
  • 14 teaspoon Black Pepper (freshly ground)
  • 2 cups Quinoa (or grain of choice)
  • 3 cups Water
  • 114 pounds Salmon (filets, bones and skin removed)
  • 114 Tablespoons Unsalted Butter (or extra virgin olive oil)

Cooking Instructions


    Chop cauliflower into florets. I dice the stem and chop the leaves, too. Wash and shake dry. Place in a medium pot. Add the cream and bring to a very gentle simmer over medium heat.
    Chop the rosemary. Add most of it to the cream (reserve just a tiny pinch for garnish if you like). Add about ½ teaspoon of salt, too. Use a peeler to remove 2 large strips of lemon rind from the peel, add them in.

    Cover partially and reduce to low. Simmer gently for about 14 minutes, returning to stir occasionally. *Make sure the heat is low, and keep an eye on it because hot cream can boil up and over quickly!

    When done, stir in freshly ground nutmeg and black pepper.

  • 2. GRAIN

    Add quinoa, water, and 1 teaspoon of salt (per 2 cups of quinoa) to a pot. Bring to a boil and cover. Set heat at medium. Steam for about 18 minutes, return to stir once during this time. When done, cover and let it steam until ready to serve.

  • 3. SALMON

    Pat the filets dry. Sprinkle with a good pinch of salt (about ½ - ¾ teaspoon per pound of salmon).

    Melt the butter in a large sauté pan over medium-high heat (non-stick for extra insurance if you’re nervous). Add the salmon filets, skin side up, (or where the skin was if it’s removed - this side will have a grey-ish cast to it and be flat).

    Sear for about 6 minutes or until the top is golden brown. Carefully flip and cook for another 2 - 4 minutes depending on how thick the filets are and how well you like them cooked. Medium is perfect if you ask me - just barely opaque throughout.

    Turn off heat and set aside. Slice the lemon in ½ and squeeze the juice over the salmon.

  • 4. SERVING

    Plate the quinoa in a mound and top with a filet of salmon. Spoon the cauliflower and sauce over top. Garnish with a pinch of the reserved chopped rosemary.

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    use 1 15-ounce can of coconut milk to poach the cauliflower. I also like to lean into the flavor of coconut milk here and also add ½ teaspoon turmeric and ¼ teaspoon ground ginger. Another option is to use almond, cashew, oat, or pea milk - all of which are thinner but will still yield a tasty sauce
    seared chicken cutlets will taste great with this combo - or any white fish, trout, or sauteed shrimp
    any grain here. I like farro (which is actually what’s in the photo) or brown rice or lentils
    if your kids eat salmon, but not sauced, just leave theirs on the side. If not, consider cooking a chicken breast or fish they do enjoy. Scooping out a little cauliflower so they can’t see the sauce on it might help them recognize it OR add a little to a bowl and mash it up well and I bet they’ll love that. Try serving with a grain they like

Prep Ahead & Use It Up

  1. Chop the cauliflower so it’s ready to go
  2. Cook the grain
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1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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