NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 clove Garlic, minced

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until they are very fork-tender, about 10-12 minutes.

• 2

  Add the asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and crisp-tender.

• 3

  Transfer the steamed cauliflower to a blender or food processor along with the ghee, minced garlic, salt, and pepper, then blend until completely smooth and velvety.

• 4

  Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

• 5

  Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes perfectly crispy.

• 7

  Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

• 8

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