NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Rice

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon 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 the spears with half of the olive oil and a pinch of sea salt.

• 3

  Arrange the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender.

• 4

  While asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

• 6

  Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque and flakes easily.

• 7

  Remove the salmon from the pan and set aside; in the same pan, add the minced garlic and cauliflower rice.

• 8

  Sauté the cauliflower rice for 3-4 minutes until softened and slightly toasted.

• 9

  Plate the cauliflower rice, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.