NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon

150g Cauliflower florets

100g Asparagus spears

60g Liquid Egg Whites

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, place them on the baking sheet, and lightly spritz with a tiny amount of oil or water and season with sea salt.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Season the salmon with salt and pepper, then sear in the hot skillet for 4-5 minutes per side until the exterior is crisp and the center is cooked to your preference.

• 7

  Drain the steamed cauliflower and return it to the pot over low heat.

• 8

  Add the liquid egg whites and minced garlic to the cauliflower, mashing vigorously with a potato masher or immersion blender until the egg whites are cooked through and the mash is fluffy.

• 9

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

• 10

  Finish the entire dish with a fresh squeeze of lemon juice.