Grilled Salmon with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, making this not just delicious but genuinely good for you. The beauty of this dish lies in its simplicity: you're basically just roasting cauliflower while your salmon grills, letting the fresh thyme, garlic, and sage do all the heavy lifting flavor wise. It's the kind of meal that feels impressive enough for guests but honest enough for a regular Tuesday night when you want something satisfying without the fuss.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 1 headcauliflower(cut into 1-inch thick steaks)
- 4 tablespoonsolive oil
- 2fresh lemon(zested and juiced)
- 2 tablespoonsfresh thyme(chopped)
- 4garlic cloves(minced)
- 8fresh sage leaves
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoongarlic powder
- 2 tablespoonsbutter
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat. Pat salmon fillets dry with paper towels and season both sides with salt, pepper, and garlic powder.
Tip: Dry salmon ensures better searing and crisper skin.
- 2
Toss cauliflower steaks with 2 tablespoons olive oil, minced garlic, half the thyme, salt, and pepper. Place on grill and cook for 12-15 minutes, turning halfway through, until golden and tender.
Tip: Cut cauliflower steaks evenly so they cook at the same rate.
- 3
While cauliflower cooks, prepare the salmon topping by mixing lemon zest, remaining thyme, and red pepper flakes in a small bowl.
- 4
Place salmon skin-side down on the grill. Cook for 4-5 minutes without moving until the skin is crispy and golden. Flip carefully.
Tip: Resist the urge to move the salmon; this develops the crispy skin.
- 5
Cook salmon for another 3-4 minutes on the flesh side until just cooked through. Brush the top with the herb-lemon mixture and a drizzle of olive oil.
Tip: Salmon is done when it flakes easily with a fork but still has a moist center.
- 6
In a small pan, melt butter with remaining garlic. Toast sage leaves briefly until fragrant and crispy, about 1 minute.
Tip: Watch carefully so sage doesn't burn.
- 7
Transfer cauliflower steaks to serving plates and drizzle with the sage-butter mixture. Top with salmon fillets and finish with fresh lemon juice.
Tip: Serve immediately while everything is hot and the cauliflower is still crispy.
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