NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Nutritional Yeast

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.

• 3

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

• 4

  Transfer the steamed cauliflower to a blender or food processor, add the nutritional yeast and a splash of water, and blend until completely smooth and velvety.

• 5

  Pat the salmon fillet dry and season with salt and pepper.

• 6

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

• 7

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

• 8

  Flip the salmon and cook for another 2-3 minutes until cooked through to your preference.

• 9

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