Grilled salmon with broccoli and cauliflower puree

Healthy and yet easy. This keto-friendly dinner is ready on the table in no time.

What do you need?

For a person:

• 125 g salmon fillet

• 200g broccoli

• 200 g cauliflower

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 2 tbsp unsweetened almond milk

• 0.5 tsp garlic powder

• 1/4 tsp nutmeg

• Lemon juice (optional)

• Salt and pepper to taste

Preparation

1. Preheat the oven to 200°C.

2. Rub the salmon fillet with olive oil and season with salt and pepper. Add lemon juice if you like.

3. Cook the salmon fillet in a grill pan for 4 to 5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

4. Place the broccoli florets on a baking tray and drizzle with olive oil. Season with salt, pepper, and garlic powder if desired.

5. Roast the broccoli for 20 to 25 minutes, or until the florets are golden brown and crispy.

6. Bring a large pan of water to the boil and add the cauliflower florets. Cook them for about 10 to 15 minutes.

7. Drain the cauliflower and put it in a blender or food processor.

8. Add the butter, almond milk, salt, pepper, and nutmeg. Puree until a smooth mass is formed. Add more almond milk if necessary to achieve desired consistency.