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Salmon with Cauliflower Mash & Leek Butter Sauce

Servings: 2–4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the Salmon

  • 4 salmon fillets (6 oz each), skin-on
  • 1 Tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving (optional)
  • Chopped fresh dill or parsley, for garnish (optional)

For the Cauliflower Mash

  • 1 medium head cauliflower (about 1½ lb), cut into florets
  • 2 Tbsp unsalted butter
  • 1 Tbsp plain Greek yogurt
  • 1 Tbsp milk (any kind)
  • Optional (for extra tang): up to 1 Tbsp sour cream
  • 1 clove garlic, minced
  • Pinch of ground nutmeg (optional)
  • Salt and pepper, to taste

For the Leek Butter Sauce

  • 1 large leek (white & light green parts only), halved lengthwise, thinly sliced and rinsed well
  • 2 Tbsp unsalted butter
  • 1 small shallot, minced (optional)
  • 1 clove garlic, minced
  • ¼ cup dry white wine or low-sodium chicken/vegetable stock
  • Juice of ½ lemon
  • 1 Tbsp sour cream or plain Greek yogurt
  • Optional (if you want it looser): 1–2 tsp milk
  • Salt and pepper, to taste

Instructions

  1. Roast the Salmon
  2. Preheat oven to 400 °F (200 °C).
  3. Pat salmon dry, rub with olive oil, and season generously with salt and pepper.
  4. Place skin-side down on a parchment-lined baking sheet.

  5. Roast 12–15 minutes, until just opaque in center.

  6. Make the Cauliflower Mash

  7. Bring a medium pot of salted water to a boil. Add cauliflower and cook until very tender, 8–10 minutes.
  8. While it cooks, melt butter in a small skillet over medium heat. Add garlic and cook 30 seconds, until fragrant (do not brown).
  9. Drain cauliflower thoroughly and transfer to a food processor (or leave in pot for immersion blending).
  10. Add garlic-butter mixture, Greek yogurt, and milk. Puree until smooth, adding a splash more milk if needed for silkiness.
  11. Off the heat, stir in up to 1 Tbsp sour cream for extra tang, if desired.

  12. Season with salt, pepper, and nutmeg (if using). Keep warm, covered.

  13. Prepare the Leek Butter Sauce

  14. In the same skillet, melt butter over medium. Add leek (and shallot, if using) and sauté until softened, about 4–5 minutes.
  15. Stir in garlic; cook 30 seconds more.
  16. Pour in wine (or stock) and simmer until reduced by half, about 2–3 minutes.
  17. Remove pan from heat and let cool 30 seconds (to prevent curdling).
  18. Whisk in sour cream (or Greek yogurt) until smooth. If looser texture is desired, whisk in 1–2 tsp milk, a splash at a time, until it lightly coats the back of a spoon.

  19. Season with salt and pepper.

  20. Plate & Serve

  21. Spoon cauliflower mash onto each plate.
  22. Top with a roasted salmon fillet.
  23. Drizzle leek butter sauce over fish and around the mash.
  24. Garnish with fresh herbs and lemon wedges, if desired.

Tips

  • Temper Wisely: Add sour cream or yogurt off-heat or after a brief cooldown to avoid curdling.
  • Adjust Tang: Sour cream is sharper; Greek yogurt is milder. Use as preferred.
  • Texture Tweaks: Thin with milk to loosen; blend in extra cauliflower bits to thicken.