NUTRITION

SERVINGS

INGREDIENTS

6.3 ounces Sockeye Salmon Fillet

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

2 cloves Fresh Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt then roast for 15-20 minutes until the edges are charred.

• 3

  Steam the cauliflower florets in a pot with a small amount of water until they are very tender about 10 minutes.

• 4

  Drain the cauliflower well and transfer to a blender or use an immersion blender with the ghee and minced garlic processing until smooth and creamy.

• 5

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

• 6

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

• 7

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

• 8

  Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 9

  Plate the salmon alongside the roasted broccoli and garlic mash finishing the fish with a fresh squeeze of lemon juice.