I think I ate this Low Carb Veg Mash and Salmon three nights in a row. I would have had it four nights, but I ran out of salmon. It’s a very easy, quick dinner that is perfect for weeknights. The best thing is you can cook it all one night, and use the left overs the following nights.

You might prefer to cook the salmon fresh, but I quite like cold flaked salmon fillets, especially when the weather is warm like it has been. Although, right now it is cool and drizzling so I had salmon fillet and my favourite green detox soup instead! Kind of the same meal really.

There is something very comforting about mash. This green veggie mash is very nourishing and not starchy like your regular potato mash, so perfect if you’re not training in the evenings or keeping your carbs lower. I like to keep my carbs lower when a meal is higher in fat, so it suits me very well for serving with delicious, omega-3 rich salmon.


Low Carb Veg Mash + Salmon

2 fillets salmon, skin on, deboned
1 cup frozen peas
1/2 head cauliflower
Pinch ground garlic
1 tbsp organic butter / coconut butter
2 spring onions, sliced
Himalayan sea salt
Cracked black pepper


  1. Prepare the veggies for the mash first by boiling or steaming them until soft.
  2. Whilst the veggies are cooking, pan fry (or grill) the salmon skin down in a non-stick pan until almost all the skin is opaque. Flip and cook through the other side for a few minutes.
  3. Finish the mash by adding the veggies, butter, one spring onion and garlic to a food processor. Pulse until smooth and creamy. Season with salt and pepper.
  4. Spoon the mash onto a plate and place the salmon on top to serve. Season the salmon with salt and pepper if you wish and more sliced spring onions. Add a wedge of fresh lemon too!

Note: I had this cold the second night, just flake up the mash on top and serve in a bowl instead. Just as yummy!




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