NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

1 cup Asparagus spears, trimmed

1.5 cups Cauliflower rice

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Dill, chopped

PREPARATION

• 1

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

• 2

  Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

• 4

  While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

• 5

  In a separate small skillet, heat the remaining teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Add the cauliflower rice to the garlic skillet and sauté for 3-4 minutes, then stir in the lemon juice and half of the fresh dill.

• 7

  Plate the lemon-herb cauliflower rice alongside the steamed asparagus and top with the seared salmon.

• 8

  Garnish the entire dish with the remaining fresh dill and a squeeze of extra lemon if desired.