NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild-Caught Salmon

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

2 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until the edges are charred.

• 3

  While broccoli roasts, steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10-12 minutes.

• 4

  Transfer the steamed cauliflower to a food processor or bowl and blend with the ghee, minced garlic, and a pinch of salt until smooth and creamy.

• 5

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

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.

• 8

  Serve the seared salmon immediately alongside the roasted broccoli and garlic mashed cauliflower.