NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Ghee

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

PREPARATION

• 1

  Place cauliflower florets 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 a non-stick skillet over medium-high heat with half of the ghee.

• 5

  Once the pan is hot, place the salmon skin-side up and sear for 4-5 minutes until a golden crust forms.

• 6

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

• 7

  In the last 5 minutes of salmon cooking, steam the asparagus for 4-5 minutes until bright green and tender-crisp.

• 8

  Transfer the steamed cauliflower to a blender or food processor with the remaining ghee, minced garlic, and a pinch of salt; process until smooth and creamy.

• 9

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