NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower Rice

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Black Pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

• 4

  Flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

• 6

  In a separate small skillet or the same skillet used for salmon, sauté the cauliflower rice over medium heat for 3 minutes.

• 7

  Stir the lemon juice and extra black pepper into the cauliflower rice until well combined and heated through.

• 8

  Plate the lemon pepper cauliflower rice as a base, top with the seared salmon, and serve the steamed asparagus on the side.