NUTRITION

SERVINGS

INGREDIENTS

6.2 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  While cauliflower steams, trim the woody ends off the asparagus spears.

• 3

  Steam the asparagus in a separate basket or during the last 4 minutes of the cauliflower steaming until bright green and tender-crisp.

• 4

  Transfer the steamed cauliflower to a blender or food processor with the ghee and minced garlic, then pulse until smooth and creamy.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.