NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Sockeye Salmon

2 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Ghee

1/4 cup Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

Salt, black pepper, and lemon wedges to taste

PREPARATION

• 1

  Place the cauliflower florets and minced garlic 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 and set aside.

• 3

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

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat; once hot, place the salmon skin-side up and sear for 4 minutes until a golden crust forms.

• 5

  Flip the salmon and cook for another 3-4 minutes until desired doneness is reached, then remove from heat.

• 6

  In the last 4 minutes of the cauliflower steaming, add the asparagus to the steamer basket to lightly cook until bright green and crisp-tender.

• 7

  Transfer the steamed cauliflower and garlic to a bowl or food processor, add the ghee and Greek yogurt, and blend or mash until smooth and creamy.

• 8

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