Wild Salmon with Cauliflower Mashed Potatoes and Sautéed Spinach

salmon with cauliflower mash and spinach.jpg

2 servings

This nutrient-dense, easy-to-prepare dish is packed with protein, good for you fats and is super satisfying.  The light and fluffy cauliflower puree is a great replacement for mashed potatoes and goes great with the salmon and spinach.  A delicious meal to add into your midweek dinner rotation. 


  • ¼ cup organic vegetable broth

  • 3-4 cloves garlic

  • 1 head cauliflower cut up into florets

  • 2 six to eight ounce pieces wild Alaskan/Pacific salmon 

  • 6 cups baby spinach

  • Juice of 1 lemon

  • 3-4 tbsp. extra-virgin olive oil

  • 1-2 tbsp. Trader Joe’s Everything but the Bagel Seasoning Blend

  • Sea salt and freshly ground pepper to taste


  • Preheat oven to 375 degrees.  Toss, drizzle or spray cauliflower and garlic cloves with olive oil and place on baking sheet.  Roast for about 25-30 minutes until starting to brown.  Remove from oven and set aside to cool.

  • Turn oven up to 425 degrees.  Wash salmon fillets and pat dry with paper towel. Drizzle salmon with just enough oil to coat with a pastry brush, sprinkle generously with everything but the bagel seasoning.

  • Place salmon on roasting pan or baking sheet and roast for 4-6 minutes per ½ inch thickness of salmon.  Roasting time depends on the thickness of your salmon, as determined by the thickest part of the fillet.  For every ½ inch of salmon, roast 4-6 minutes.  4 minutes will be slightly rare and 6 minutes will thoroughly cook it.

  • In a blender, whip roasted cauliflower, garlic, ½ the vegetable broth, 1 tbsp. olive oil, salt and pepper until smooth and creamy.  Add more broth to make creamier if needed.

  • Finally, heat a little olive oil in a skillet over medium-low heat.  Add spinach, season with salt and pepper and sauté until wilted.

  • Plate the mashed cauliflower and spinach and top with salmon.

  • Squeeze lemon over salmon. 

  • Serve and enjoy!