NUTRITION

SERVINGS

INGREDIENTS

8 ounces Salmon Fillet

2 cups Cauliflower Florets

150 grams Asparagus

1 tablespoon Ghee

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

1/2 Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and a pinch of sea salt.

• 4

  Pulse the cauliflower mixture until it reaches a smooth, creamy consistency, then set aside and keep warm.

• 5

  Heat the ghee in a heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Pat the salmon fillet dry with paper towels, season both sides with salt and pepper, and place it in the skillet skin-side down.

• 7

  Sear the salmon for 4-5 minutes without moving it to ensure the skin becomes crispy, then flip and cook for an additional 2-3 minutes until cooked to your preference.

• 8

  Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the steamed asparagus and a fresh squeeze of lemon juice.