NUTRITION

SERVINGS

INGREDIENTS

8.8 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower florets

1 tsp Avocado Oil

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them with half of the avocado oil, salt, and pepper on the baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8 to 10 minutes.

• 5

  Place the steamed cauliflower in a blender or food processor with the garlic and a pinch of salt, then blend until completely smooth and creamy.

• 6

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

• 7

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

• 8

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

• 9

  Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

• 10

  Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus and a fresh lemon wedge.