NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

350g White Potatoes

2 tbsp Grass-fed Butter

1.5 cups Asparagus Spears

2 cloves Garlic

1/2 Lemon

PREPARATION

• 1

  Peel and chop the potatoes into uniform cubes and place them in a pot of salted water.

• 2

  Bring the potatoes to a boil and cook for about 15 minutes until they are fork-tender.

• 3

  While the potatoes cook, trim the tough ends off the asparagus and set aside.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and continue cooking for another 3-4 minutes until it reaches your preferred level of doneness.

• 7

  Steam the asparagus in a steamer basket over boiling water for 3-5 minutes until it is vibrant green and crisp-tender.

• 8

  Drain the potatoes and mash them thoroughly with the grass-fed butter and minced garlic until smooth and velvety.

• 9

  Plate the garlic mashed potatoes alongside the steamed asparagus and top with the seared salmon fillet.

• 10

  Finish the dish with a generous squeeze of fresh lemon juice over the salmon and vegetables.