NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-Caught Atlantic Salmon Fillet

250g Cauliflower Florets

150g Fresh Green Beans

1 tbsp Grass-Fed Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

2 Garlic Cloves, minced

Salt and black pepper to taste

Fresh lemon wedges for serving

PREPARATION

• 1

  Steam the cauliflower florets until very tender, approximately 10-12 minutes.

• 2

  While cauliflower steams, trim the ends of the green beans and mince the garlic.

• 3

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, olive oil, and a pinch of salt. Blend until smooth and velvety, then keep warm.

• 4

  Heat half of the ghee in a large skillet over medium-high heat. Season the salmon fillet with salt and pepper.

• 5

  Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp. Flip and cook for another 2-3 minutes until desired doneness is reached. Remove from the pan and let rest.

• 6

  In the same skillet, add the remaining ghee and the green beans. Sauté for 3 minutes, then add the minced garlic and cook for another 2 minutes until the beans are tender-crisp and fragrant.

• 7

  Plate the creamy cauliflower mash, top with the seared salmon, and serve the garlic green beans on the side with a fresh lemon wedge.