NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Fresh Green Beans

1.5 tsp Grass-Fed Ghee

2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

• 2

  Drain the cauliflower and mash with the grass-fed ghee, salt, and pepper until smooth and creamy.

• 3

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

• 4

  Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

• 5

  Flip the salmon and cook for another 2-3 minutes until cooked through, then remove from the pan and set aside.

• 6

  In the same skillet, add the remaining teaspoon of olive oil and sauté the green beans for 3-4 minutes.

• 7

  Add the minced garlic to the beans and cook for 1 minute more until the beans are tender-crisp and the garlic is fragrant.

• 8

  Plate the mashed cauliflower, top with the seared salmon, and serve the garlicky green beans on the side.