Pan-Seared Salmon with Roasted Cauliflower and Cumin

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

A Whole30-compliant dish featuring tender pan-seared salmon paired with aromatic roasted cauliflower seasoned with cumin and garlic. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs salmon fillets, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets
4 cups cauliflower florets
3 tbsp olive oil
1 tsp ground cumin
3 cloves, minced garlic cloves
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh lemon juice

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Instructions

Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp olive oil, 1 tsp ground cumin, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. Spread on a baking sheet and roast for 25 minutes until golden and tender.
Step 2: While cauliflower roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 4 minutes until edges are crispy.
Step 3: Flip salmon and cook for an additional 3 minutes until the salmon flakes easily with a fork. Remove from heat and drizzle 2 tbsp fresh lemon juice over the fillets.
Step 4: Serve the pan-seared salmon alongside the roasted cumin cauliflower, garnishing with remaining minced garlic if desired.