NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Trim the asparagus and toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet.

• 3

  Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crisp.

• 4

  Meanwhile, steam the cauliflower florets until they are very tender, about 8-10 minutes.

• 5

  In a small pan, warm 1 tsp olive oil over medium heat and add the minced garlic. Sauté briefly until fragrant, then add this to the steamed cauliflower. Mash the cauliflower with a fork or potato masher and season with salt and pepper. Optionally, stir in the lemon juice for brightness.

• 6

  Pat the salmon fillet dry with paper towels and season generously with salt and pepper.

• 7

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

• 8

  Squeeze fresh lemon juice over the salmon and plate alongside the roasted asparagus and cauliflower mash.

• 9

  Serve immediately and enjoy your balanced, nutrient-packed dinner.