Pistachio Crusted Salmon and Cauliflower Mash

40 Minutes

super easy


Why You’ll Love It 

Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown
What You’ll Need

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½ head organic cauliflower
2 tbsp extra virgin olive oil, plus more for cooking
3 cloves garlic, chopped and sauteed
1 tbsp Goat cheese
Salt and pepper, to taste
For the Salmon
2 6-oz wild salmon filets, skin on
1 tbsp fresh lemon juice
2 tsp extra virgin olive oil
2 tsp honey
1 tsp Dijon mustard
2 cloves garlic, minced
⅓ cup chopped pistachios
Lemon wedges, for serving

Nutritional Information

474 Calories
28g Total Fat
729mg Sodium
23g Total Carbs
6g Fiber
12g Sugar
36g Protein



Wash, chop and steam cauliflower.
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Heat olive oil on a small saucepan over medium heat and cook garlic until soft and lightly brown; about 2 minutes. Remove from heat and transfer to a food processor; add in steamed cauliflower and blend well. While processing, add olive oil, Goat cheese, salt and pepper. Taste, adjust and set aside.
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For the fish, wash and preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place salmon skin side down. Pat dry with a paper towel and season with salt and pepper.
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In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard and minced garlic. Drizzle dressing over salmon and top with roughly chopped pistachios.
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Transfer to the oven and bake for 10 - 12 minutes or until the internal temperature reads between 125 - 130 degrees Fahrenheit. Time will vary depending on the thickness of the fish.
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Serve over a bed of cauliflower mash and enjoy immediately with fresh lemon.
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