NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Sockeye Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

0.5 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

  Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10 to 12 minutes.

• 3

  Toss the asparagus with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 10 minutes.

• 4

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

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side up in the pan.

• 6

  Sear the salmon for 4 minutes until a golden crust forms, then flip and cook for another 3 minutes until the fish flakes easily with a fork.

• 7

  Place the steamed cauliflower, ghee, and garlic into a blender or food processor and pulse until the mixture is smooth and creamy.

• 8

  Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.