NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper.

• 3

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

• 4

  While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10 minutes until very soft.

• 5

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

• 6

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

• 7

  Place salmon in the pan skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 8

  Drain the steamed cauliflower and transfer to a blender or food processor with the minced garlic and lemon juice.

• 9

  Pulse until the cauliflower reaches a smooth, mash-like consistency.

• 10

  Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side.