Creamy Blue Cheese Salmon

with Cauliflower Mash

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low-carb
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low-carb
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Instructions

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1 Prep bake

Preheat the oven to 200°C/180°C fan. Place the salmon portions in a wide baking dish. Slice the zucchini and add it to the baking dish. Drizzle everything with olive oil and sprinkle with salt.

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2 Bake

Top the salmon with 2/3 of the sour cream (reserve 1/3 for the cauliflower mash). Crumble the blue cheese over the top. Bake for 15-20 min or until the salmon is cooked through but still juicy.

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3 Make mash

Meanwhile, separate the cauliflower into florets. Bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender. Drain the cooked cauliflower well and return it to the pan with the remaining sour cream. Mash with a potato masher or blitz with a hand-held blender until smooth. Season with salt. Keep covered until serving.

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4 Serve

Garnish the salmon with the fresh dill and a grind of black pepper. Serve with the cauliflower mash to the side.

Tips for fussy eaters

Leave out the blue cheese (and the dill)! Serve their creamy salmon with mashed potatoes.

Pro tip

Make sure the salmon stays pink and juicy in the middle. Serve with crusty baguette.

Preparing this comforting low-carb dinner couldn't be easier!

Cooking Time: 20 min

Cals 654 · Prot 54 · Carbs 22 · Fat 39

Gluten-Free

Ingredients

Number of people

Salmon bake

Skinless salmon fillet 350 Grams
Small zucchini 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Sour cream 90 Grams
Blue cheese 60 Grams

Side

Cauliflower 600 Grams
Salt 0.5 Tsp

To serve

Fresh dill 15 Grams
Black pepper 0.5 Tsp

Preparing this comforting low-carb dinner couldn't be easier!

Cooking Time: 20 min

Cals 654 · Prot 54 · Carbs 22 · Fat 39

Gluten-Free

Instructions

photo

1 Prep bake

Preheat the oven to 200°C/180°C fan. Place the salmon portions in a wide baking dish. Slice the zucchini and add it to the baking dish. Drizzle everything with olive oil and sprinkle with salt.

photo

2 Bake

Top the salmon with 2/3 of the sour cream (reserve 1/3 for the cauliflower mash). Crumble the blue cheese over the top. Bake for 15-20 min or until the salmon is cooked through but still juicy.

photo

3 Make mash

Meanwhile, separate the cauliflower into florets. Bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender. Drain the cooked cauliflower well and return it to the pan with the remaining sour cream. Mash with a potato masher or blitz with a hand-held blender until smooth. Season with salt. Keep covered until serving.

photo

4 Serve

Garnish the salmon with the fresh dill and a grind of black pepper. Serve with the cauliflower mash to the side.

Tips for fussy eaters

Leave out the blue cheese (and the dill)! Serve their creamy salmon with mashed potatoes.

Pro tip

Make sure the salmon stays pink and juicy in the middle. Serve with crusty baguette.

Ingredients

Number of people

Salmon bake

Skinless salmon fillet 350 Grams
Small zucchini 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Sour cream 90 Grams
Blue cheese 60 Grams

Side

Cauliflower 600 Grams
Salt 0.5 Tsp

To serve

Fresh dill 15 Grams
Black pepper 0.5 Tsp
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