Go Back
+ servings
Print Recipe
5 from 1 vote

Pasta with Salmon, Olives, Cauliflower in Twenty Minutes

A medley of pasta, cauliflower, olives, tomatoes, herbs for an easy, delicious Mediterranean style dinner.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entree
Cuisine: Italian
Servings: 2
Author: Angela Roberts


  • 1/2 pound salmon
  • 4 ounces pasta see notes
  • 2 tablespoons coconut oil or avocado oil
  • 4 anchovies optional
  • 2 cups cauliflower sliced thinly in small pieces
  • 4 garlic cloves diced
  • 1 shallot diced
  • 4 tablespoons extra virgin olive oil
  • 6 -8 kalamata olives
  • 6 grape tomatoes cut in half or sun dried tomatoes
  • 1/2 teaspoon cracked red pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped fresh oregano or 1/2 teaspoon dried
  • 2 tablespoons chopped parsley


  • Heat two tablespoons coconut oil or avocado oil in pan to medium high heat.
  • Melt 4 anchovies in hot oil. You will not taste these, but they add a layer of flavor.
  • Add cauliflower.
  • Season with salt and pepper.
  • Fry until cauliflower is mostly golden brown. Drain Set aside.
  • Put salmon in oven at 400 degrees for ten minutes or until done, but not overdone.
  • In meantime, cook pasta according to directions.
  • Make sure to heavily salt the water once pasta boils and then add pasta.
  • Drain pasta, but reserve a little bit of the pasta water.
  • Heat olive oil in a large frying pan. Add in garlic and shallot until softened.
  • Add cauliflower back. Add in cooked pasta and a little bit of pasta water, just enough to make sure pasta is not dry.
  • Cut salmon into pieces and add to pasta.
  • Season with salt, pepper.
  • Add olives, tomatoes.
  • Add in more olive oil if necessary.
  • Top with fresh herbs.
  • Serve immediately.


I used low-carb pasta from papparadelle's.