NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and toss with half a teaspoon of olive oil, salt, and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  Steam the cauliflower florets until very soft, then drain thoroughly to remove excess moisture.

• 5

  Place the steamed cauliflower in a food processor or use a masher with minced garlic and lemon juice, blending until smooth and creamy.

• 6

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

• 7

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

• 8

  Place the salmon in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 minutes.

• 9

  Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus on the side.