Pan-Seared Salmon with Roasted Cauliflower and Garlic-Tahini Sauce

By AislePrompt Editorial · ·

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-friendly pan-seared salmon served alongside tender roasted cauliflower and a creamy garlic-tahini sauce that adds a rich, nutty flavor. 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 420 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 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika in a large bowl until evenly coated. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
  2. Step 2: While cauliflower roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp salt and cook skin-side down for 5-6 minutes until skin is crispy, then flip and cook for 3-4 minutes until salmon is opaque and flakes easily.
  3. Step 3: In a small bowl, whisk 3 tbsp tahini, 2 tbsp lemon juice, 3 tbsp water, 4 minced garlic cloves, 1 tsp ground cumin, and a pinch of salt until smooth and creamy. Add more water if needed to reach drizzling consistency.
  4. Step 4: Plate the salmon with the roasted cauliflower and drizzle the garlic-tahini sauce over both. Serve immediately.

Related recipes