NUTRITION

SERVINGS

INGREDIENTS

6.8 oz Wild-Caught Salmon Fillet

2.5 cups Fresh Cauliflower Florets

1 cup Fresh Asparagus Spears

1 tbsp Extra Virgin Olive Oil

1 clove Fresh Garlic

1 tbsp Lemon Juice

0.5 tsp Sea Salt and Black Pepper

PREPARATION

• 1

  Steam cauliflower florets until they are very tender and easily pierced with a fork.

• 2

  Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.

• 3

  Place the steamed cauliflower in a blender or food processor with minced garlic, half of the olive oil, salt, and pepper, then blend until smooth and creamy.

• 4

  Season the salmon fillet generously with sea salt and black pepper on both sides.

• 5

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

• 6

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

• 7

  Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily.

• 8

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