NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Steam the cauliflower florets until they are very fork-tender, approximately 10 to 12 minutes.

• 2

  While the cauliflower steams, place the asparagus spears in a steamer basket for 4 to 5 minutes until they are bright green and tender-crisp.

• 3

  Transfer the steamed cauliflower to a food processor or bowl and blend with the ghee, minced garlic, salt, and pepper until the mash is smooth and creamy.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

• 5

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

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes on the first side until a golden crust forms.

• 7

  Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preferred level of doneness.

• 8

  Plate the cauliflower mash and top with the salmon fillet, serving the asparagus alongside with a fresh squeeze of lemon juice.