NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Salmon Fillet

280 grams Cauliflower Florets

1 cup Green Beans

1 teaspoon Ghee

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Place cauliflower florets in a steamer basket over boiling water and cook until very tender, about 10-12 minutes.

• 2

  Add the green beans to the steamer during the last 5 minutes of cooking until they are bright green and crisp-tender.

• 3

  Transfer the cooked cauliflower to a bowl or food processor, add the ghee and minced garlic, and blend until smooth and creamy.

• 4

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

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

• 6

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the edges are golden.

• 7

  Plate the salmon alongside the garlic mashed cauliflower and green beans, finishing the dish with a fresh squeeze of lemon juice.