Baked Lemon-Rosemary Salmon with Garlic Mashed Cauliflower

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-baked salmon fillets infused with fresh lemon and rosemary, served alongside creamy garlic mashed cauliflower for a low-carb feast. This Mediterranean-inspired seafood recipe (gluten free, low carb), ready in about 35 minutes, pairs salmon fillets, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
1, sliced into thin rounds lemon
2 tbsp, chopped fresh rosemary
3 tbsp, divided olive oil
1 large head (about 2 lbs), cut into florets cauliflower
4, minced garlic cloves
1/4 cup unsweetened almond milk
1 1/2 tsp, divided salt
1 tsp, divided black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 4 salmon fillets (6 oz each) skin-side down on the sheet. Drizzle 2 tbsp olive oil over the salmon, sprinkle with 2 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Lay thin lemon slices (from 1 lemon) evenly over the fillets.
Step 2: Bake salmon for 12-15 minutes until just cooked through and flaky.
Step 3: Meanwhile, bring a large pot of salted water to a boil. Add 1 large head cauliflower florets (about 2 lbs) and cook for 10-12 minutes until very tender.
Step 4: Drain cauliflower and transfer to a food processor. Add 4 minced garlic cloves, 1/4 cup unsweetened almond milk, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Pulse until smooth and creamy, scraping down sides as needed.
Step 5: Stir in 1 tbsp olive oil and 2 tbsp chopped fresh parsley for brightness.
Step 6: Serve baked salmon fillets over a scoop of garlic mashed cauliflower, spooning any pan juices over the fish.