NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

2 cups Cauliflower Florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic

Lemon wedge for serving

Sea salt and black pepper to taste

PREPARATION

• 1

  Place cauliflower florets and peeled garlic clove in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

• 2

  While cauliflower steams, trim the woody ends off the asparagus and set aside.

• 3

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

• 4

  Heat ghee in a non-stick skillet over medium-high heat. Once hot, place salmon skin-side up and sear for 4-5 minutes until a golden crust forms.

• 5

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 6

  In the last 4 minutes of salmon cooking, add the asparagus to the steamer basket with the cauliflower.

• 7

  Transfer the steamed cauliflower and garlic to a bowl or food processor and mash or blend until creamy, seasoning with salt and pepper.

• 8

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