NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup cauliflower rice

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

• 2

  Place the salmon fillet in a shallow dish and pour half of the marinade over it, coating all sides evenly.

• 3

  Preheat a grill or grill pan over medium-high heat to ensure a good sear.

• 4

  Toss the asparagus spears with the remaining half of the marinade.

• 5

  Grill the salmon for 4-5 minutes per side until it flakes easily with a fork and displays golden grill marks.

• 6

  While the salmon cooks, place the asparagus on the grill for 3-4 minutes until tender and slightly charred.

• 7

  In a separate non-stick skillet, sauté the cauliflower rice for 3-5 minutes until tender and heated through.

• 8

  Plate the grilled salmon over the bed of cauliflower rice and serve with the charred asparagus on the side.