Preheat your oven to 400°F for the asparagus.
Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.
Lightly coat the asparagus with a tiny drop of olive oil, salt, and pepper, then roast for 10-12 minutes until tender.
Steam the cauliflower florets in a steamer basket over boiling water until very soft, approximately 8-10 minutes.
Transfer the steamed cauliflower to a blender or food processor with the ghee, minced garlic, and a pinch of sea salt.
Pulse until the cauliflower reaches a smooth, creamy mash consistency.
Pat the salmon fillet dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is cooked through but still moist.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus.