NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon Juice

PREPARATION

• 1

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

• 2

  During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to cook until they are bright green and tender-crisp.

• 3

  Transfer the steamed cauliflower to a bowl or food processor and blend with the minced garlic and half of the olive oil until smooth and creamy.

• 4

  Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.

• 5

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

• 6

  Place the salmon in the skillet and sear for 4 minutes on the skin side, then flip and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily.

• 7

  Plate the cauliflower mash first, top with the seared salmon fillet, and serve with the steamed asparagus and a fresh squeeze of lemon juice.