Let salmon rest at room temperature briefly, so it cooks evenly

Make the lemon butter sauce. In a small saucepan, melt 3 tbsp butter over medium heat. Add garlic powder. Pour in ginger ale and lemon juice and the cream and add half of the 1/4 cup grated parsley

Let sauce simmer about 2 minutes. Stir in set sauce aside.

Dab both sides of salmon dry with paper towels, season with salt and pepper.

Heat olive oil in a large non-stick skillet over medium-high heat.

Add salmon and cook until done to your liking.

Plate salmon and drizzle each serving generously with lemon butter sauce, sprinkle the left parsley.

For cauliflower: cut the cauliflower depends to your liking. Boiled it for about 5 minutes put salt to taste.