NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Place the asparagus spears on the baking sheet, mist with a tiny bit of water or a drop of oil, and season with salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender but still bright green.

• 4

  While asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.

• 5

  Drain the cauliflower well and place in a food processor with half the ghee and the minced garlic clove, blending until smooth and velvety.

• 6

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

• 7

  Heat the remaining half teaspoon of ghee in a non-stick skillet over medium-high heat.

• 8

  Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.

• 9

  Flip the salmon and cook for another 2-3 minutes until the desired doneness is reached.

• 10

  Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side.

• 11

  Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.