NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

2.5 cups Cauliflower florets

10 spears Fresh Asparagus

1 tablespoon Extra Virgin Olive Oil

2 cloves Fresh Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of sea salt.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, cut the cauliflower into florets and steam them for 10-12 minutes until very soft.

• 5

  Drain the cauliflower well and mash or pulse in a food processor with the minced garlic and salt until smooth and creamy.

• 6

  Pat the salmon fillet dry with a paper towel and season the skin side with a pinch of salt.

• 7

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

• 8

  Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it until the skin is golden and crispy.

• 9

  Flip the fillet carefully and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

• 10

  Plate the garlic mashed cauliflower and roasted asparagus, then top with the seared salmon fillet.