NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Ghee

2 cloves Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 0.5 teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

• 3

  Steam the cauliflower florets in a steamer basket over boiling water until very tender, which usually takes about 10 minutes.

• 4

  Drain the cauliflower thoroughly and transfer to a blender or food processor with the ghee, minced garlic, and a pinch of salt, blending until smooth and velvety.

• 5

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

• 6

  Heat the remaining 1 teaspoon of 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 golden and crisp, then flip and cook for another 2-3 minutes until opaque.

• 8

  Spoon the garlic cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted broccoli on the side.