NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Asparagus

0.5 cup Cauliflower rice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel to ensure a crispy sear.

• 2

  In a small bowl, combine the sea salt, black pepper, garlic powder, and lemon zest.

• 3

  Rub the spice mixture evenly over the flesh side of the salmon.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon in the pan skin-side down and press gently; cook for 4-5 minutes until the skin is golden and crispy.

• 6

  Flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.

• 7

  Remove the salmon from the pan and set aside; add the asparagus to the same skillet and sauté for 4 minutes until tender-crisp.

• 8

  Prepare the cauliflower rice by steaming or quickly sautéing in a separate pan until fluffy.

• 9

  Plate the salmon over the cauliflower rice with asparagus on the side, then drizzle with fresh lemon juice and garnish with chopped dill.