NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower Rice

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them with one teaspoon of olive oil and a pinch of sea salt.

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  While asparagus roasts, pat the salmon fillet dry with a paper towel and season with salt and pepper.

• 5

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

• 6

  Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

• 7

  In a separate small skillet, sauté the cauliflower rice over medium heat for 5 minutes until softened.

• 8

  Stir the fresh parsley and lemon juice into the cauliflower rice just before serving.

• 9

  Plate the seared salmon alongside the roasted asparagus and herbed cauliflower rice.