NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

• 1

  Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

• 2

  During the last 3 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket and steam until tender-crisp.

• 3

  Transfer the steamed cauliflower to a blender or food processor with the garlic and half of the olive oil, blending until reaching a silky consistency.

• 4

  Pat the salmon dry with a paper towel and season with a pinch of salt and pepper.

• 5

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

• 6

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

• 7

  Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through to your preference.

• 8

  Plate the cauliflower mash, top with the salmon, and serve alongside the steamed asparagus with an optional squeeze of fresh lemon.