NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Olive Oil

1 tsp Ghee

1 tbsp Non-fat Greek Yogurt

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until they are very fork-tender.

• 2

  Transfer the steamed cauliflower to a high-speed blender or food processor along with the ghee, Greek yogurt, and minced garlic.

• 3

  Process the cauliflower mixture until it reaches a completely smooth and creamy consistency, then season with a pinch of sea salt.

• 4

  Steam the asparagus spears for approximately three to five minutes until they are bright green and crisp-tender.

• 5

  Season the salmon fillet with a small amount of sea salt and black pepper on both sides.

• 6

  Heat the olive oil in a heavy-bottomed skillet over medium-high heat until the oil is shimmering.

• 7

  Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is golden and crisp.

• 8

  Carefully flip the salmon fillet and cook for an additional three to four minutes until the center is just opaque.

• 9

  Spread the cauliflower mash onto a plate and top with the seared salmon fillet.

• 10

  Arrange the steamed asparagus alongside the salmon and finish the entire dish with a fresh squeeze of lemon juice.