NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tsp Avocado oil

0.5 cup Fresh mango

1 tbsp Full-fat coconut milk

1 tsp Fresh lime juice

0.25 tsp Grated ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

10 medium Asparagus spears

1 tsp Chopped cilantro

PREPARATION

• 1

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

• 2

  In a small blender, combine the fresh mango, coconut milk, lime juice, grated ginger, and minced garlic, processing until the mixture is completely smooth.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 5

  While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender yet remain bright green and crisp.

• 6

  Transfer the mango sauce to a small saucepan and warm over low heat for 2 minutes, being careful not to let it boil.

• 7

  Plate the steamed asparagus, top with the pan-seared salmon, and generously drizzle with the warm mango sauce.

• 8

  Garnish with chopped cilantro before serving.