NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus, place them on the baking sheet, drizzle with half of the olive oil, and season with salt and pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.

• 5

  Drain the cauliflower thoroughly and blend or mash with the minced garlic and a pinch of salt until smooth and creamy.

• 6

  Season the salmon fillet with salt and pepper.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

• 9

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 10

  Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.