Pan-Seared Salmon with Roasted Cauliflower and Garlic Herb Sauce

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

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 developed and reviewed.

A Whole30-compliant dinner featuring crispy seared salmon paired with tender roasted cauliflower and a zesty garlic herb sauce. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs salmon fillets, cauliflower florets, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

4 pieces, about 6 oz each salmon fillets
4 cups cauliflower florets
3 tbsp extra virgin olive oil
4 minced garlic cloves
1/4 cup chopped fresh parsley
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

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Instructions

Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated. Spread on a baking sheet in a single layer and roast for 25 minutes, turning halfway until golden and tender.
Step 2: While cauliflower roasts, pat dry 4 salmon fillets and season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until crispy and golden, then flip and cook for another 3-4 minutes until cooked through and opaque.
Step 3: In a small bowl, combine 4 minced garlic cloves, 1/4 cup chopped fresh parsley, and 2 tbsp lemon juice with 1 tbsp extra virgin olive oil. Stir until fragrant and combined to make the garlic herb sauce.
Step 4: Plate the salmon and roasted cauliflower, then drizzle the garlic herb sauce evenly over the salmon. Serve immediately.