NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Sockeye Salmon Fillet

1 tbsp Extra Virgin Olive Oil

1.5 cups Cauliflower Rice

1 cup Asparagus spears

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.

• 4

  While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

• 5

  Remove the salmon from the skillet and set aside; in the same skillet, add the cauliflower rice and sauté for 3-4 minutes until softened.

• 6

  Stir the lemon juice and fresh parsley into the cauliflower rice, then season with salt to taste.

• 7

  Plate the lemon-herb cauliflower rice, top with the seared salmon, and serve alongside the steamed asparagus.