NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 tsp olive oil

0.5 tsp ground turmeric

1 clove garlic

1 tbsp fresh dill

1 tbsp fresh parsley

0.5 whole lemon

1 cup asparagus

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan to medium-high heat.

• 2

  In a small bowl, whisk together the olive oil, minced garlic, ground turmeric, chopped dill, and chopped parsley to create the golden rub.

• 3

  Pat the salmon fillet dry with a paper towel, then brush the herb mixture evenly over the top and sides.

• 4

  Season the salmon and the asparagus spears with sea salt and black pepper.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until it flakes easily with a fork.

• 6

  While the salmon cooks, sauté the cauliflower rice and asparagus in a non-stick pan over medium heat for 5-7 minutes until tender.

• 7

  Plate the salmon over the cauliflower rice and asparagus, finishing with a generous squeeze of fresh lemon juice.