NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 teaspoon Grass-fed Ghee

1 clove Garlic, minced

PREPARATION

• 1

  Bring a large pot of water to a boil with a steamer basket inserted.

• 2

  Place the cauliflower florets in the basket and steam for 10-12 minutes until very tender.

• 3

  Remove cauliflower and add the asparagus spears to the steamer, cooking for 3-5 minutes until bright green and crisp-tender.

• 4

  Transfer the steamed cauliflower to a food processor or bowl, adding the ghee, minced garlic, and a pinch of sea salt.

• 5

  Blend or mash the cauliflower until it reaches a smooth, creamy consistency.

• 6

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

• 7

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

• 8

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.

• 9

  Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

• 10

  Plate the garlic mashed cauliflower, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.