Salmon with roasted cauliflower and currant brown butter
Discover a delightful and nutritious Salmon with Roasted Cauliflower and Currant Brown Butter recipe. Enjoy tender salmon fillets paired with oven-roasted cauliflower, drizzled in a rich brown butter sauce infused with currants, almonds, garlic, and zesty lemon. Perfect for a healthy dinner that's bursting with flavor!
- 31 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Salmon with roasted cauliflower and currant brown butter is a delectable and nutritious dish that combines the richness of salmon with the nutty flavor of roasted cauliflower, topped with a savory and slightly sweet brown butter sauce. This recipe not only promises to be a feast for your taste buds but also provides a balanced meal packed with protein, healthy fats, and essential nutrients.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Cut the cauliflower into bite-sized florets.
- Toss the cauliflower florets with 2 tablespoons of olive oil and season with salt and pepper.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through the cooking time.
- While the cauliflower is roasting, pat the salmon fillets dry with paper towels and season them with salt and pepper.
- Heat a large skillet over medium-high heat and add a bit of olive oil.
- Once the oil is hot, place the salmon fillets in the skillet, skin side down (if your fillets have skin). Cook for 4-5 minutes on each side, or until the salmon is fully cooked and flakes easily with a fork. Remove the salmon and set aside.
- In the same skillet, add 1/2 cup of butter. Let it melt over medium heat and continue cooking until it turns a light brown color and has a nutty aroma. Be careful not to burn it.
- Add the sliced almonds and cook for another 2-3 minutes until they start to turn golden.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Add the currants and cook for an additional 1-2 minutes.
- Finish by stirring in the 1 tablespoon of lemon juice and 2 tablespoons of lemon zest. Remove from heat.
- Divide the roasted cauliflower between four plates.
- Place a salmon fillet on top of the cauliflower on each plate.
- Drizzle the currant brown butter sauce evenly over the salmon and cauliflower.
- Garnish with fresh chopped parsley.
- Serve immediately while hot. Enjoy your Salmon with Roasted Cauliflower and Currant Brown Butter!
Tips:
- Preheat your oven to ensure it reaches the desired temperature before you start roasting the cauliflower. This helps in achieving a perfect golden-brown roast.
- Cut the cauliflower into even-sized florets to ensure they cook evenly.
- For a crispier finish, make sure the cauliflower florets are well spread out on the baking sheet and not overcrowded.
- Monitor the butter closely while making the brown butter; it can go from perfect to burnt quickly.
- Toast the almonds lightly to enhance their flavor before adding them to the brown butter sauce.
- Feel free to substitute fresh parsley with any other fresh herbs you might prefer, such as dill or cilantro, for different flavor profiles.
- Make sure the salmon is fresh and of high quality; it can significantly impact the overall taste of the dish.
- For a more tender salmon, avoid overcooking. The fish is ready when it flakes easily with a fork.
In conclusion, this Salmon with roasted cauliflower and currant brown butter recipe offers a harmonious blend of flavors and textures that is sure to impress. Whether you're cooking for a special occasion or just a delightful dinner, this dish is both elegant and easy to prepare. Enjoy the balance of savory salmon, nutty roasted cauliflower, and the rich, sweet, and tangy brown butter sauce.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 580kcal | 29% |
| Protein | |
| Protein 44g | 28% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 17% |
| Sugar 13g | 13% |
| Fat | |
| Fat 44g | 50% |
| Saturated 16g | 52% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 280ug | 32% |
| Choline 270mg | 50% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 16mg | 96% |
| Vitamin B6 1.53mg | 90% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 7ug | 294% |
| Vitamin C 110mg | 127% |
| Vitamin E 3.44mg | 23% |
| Vitamin K 100ug | 83% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 2.48mg | 23% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 610mg | 49% |
| Potassium, K 1500mg | 44% |
| Selenium, Se 54ug | 101% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 1.71mg | 16% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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