NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

250 grams Cauliflower florets

100 grams Asparagus spears

1 teaspoon Ghee

1/2 Lemon

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, place them on the baking sheet, and season with a pinch of salt and pepper.

• 3

  Steam the cauliflower florets until very tender, about 8 to 10 minutes.

• 4

  While cauliflower steams, heat half the ghee in a non-stick skillet over medium-high heat.

• 5

  Season the salmon with salt and pepper, then place it skin-side down in the hot skillet.

• 6

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes or until desired doneness is reached.

• 7

  Roast the asparagus in the oven for 8-10 minutes while the salmon finishes cooking.

• 8

  Drain the steamed cauliflower thoroughly and place it in a food processor or blender with the remaining ghee.

• 9

  Pulse the cauliflower until it reaches a smooth and creamy consistency, seasoning with salt and pepper as needed.

• 10

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