NUTRITION

SERVINGS

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2.5 teaspoons Ghee, divided

1 clove Garlic, minced

1 wedge Fresh Lemon

PREPARATION

• 1

  Place a steamer basket in a large pot with an inch of water and bring to a boil.

• 2

  Add the cauliflower florets to the basket, cover, and steam for 10-12 minutes until very tender.

• 3

  Add the asparagus to the steamer during the last 3 minutes of cooking until they are bright green and tender-crisp.

• 4

  While the vegetables steam, pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.

• 5

  Heat 1 teaspoon of ghee in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just cooked through.

• 7

  Transfer the steamed cauliflower to a high-speed blender or food processor along with the remaining 1.5 teaspoons of ghee and minced garlic.

• 8

  Blend the cauliflower until completely smooth and velvety, adding a tablespoon of hot water if needed to reach your desired consistency.

• 9

  Plate the garlic cauliflower mash, top with the seared salmon, and serve with the steamed asparagus and a fresh squeeze of lemon.