NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1.5 cups Cauliflower

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Garlic Powder

1 Lemon Wedge

PREPARATION

• 1

  Preheat oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

• 2

  Trim the asparagus ends and toss them with a pinch of salt, black pepper, and half of the olive oil. Spread them evenly onto the baking sheet.

• 3

  Roast the asparagus in the preheated oven for about 12-15 minutes until tender and slightly charred.

• 4

  Meanwhile, break the cauliflower into small florets and steam or boil until very tender, about 10 minutes.

• 5

  In a blender or food processor, combine the cooked cauliflower with garlic powder, a pinch of salt, and the remaining olive oil. Blend until smooth and creamy. Adjust seasoning as needed.

• 6

  Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

• 7

  Heat a nonstick skillet over medium-high heat. Once hot, sear the salmon, skin-side down if applicable, for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for an additional 3-4 minutes, or until just cooked through.

• 8

  Plate the salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash.

• 9

  Garnish the salmon with a fresh lemon wedge for squeezing over. Serve immediately.