NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

2.5 cups Cauliflower florets

1.25 cups Green beans

1.5 teaspoons Ghee

2 cloves Garlic, minced

1 tablespoon Fresh lemon juice

PREPARATION

• 1

  Place the cauliflower florets in a steamer basket over a pot of boiling water and cook until very tender, approximately 10 to 12 minutes.

• 2

  Add the fresh green beans to the steamer basket during the final 5 minutes of the cauliflower cooking time so they become bright green and crisp-tender.

• 3

  Transfer the steamed cauliflower to a food processor or high-speed blender, adding the minced garlic and one teaspoon of ghee, then pulse until the texture is smooth and creamy.

• 4

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

• 5

  Heat the remaining half teaspoon of ghee in a non-stick skillet over medium-high heat and place the salmon skin-side down.

• 6

  Sear the salmon for 4 to 5 minutes without moving it to ensure the skin becomes perfectly crispy.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the garlic cauliflower mash and green beans alongside the salmon fillet and finish with a squeeze of fresh lemon juice over the fish.