NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1.5 cups Green Beans

2 tsp Extra Virgin Olive Oil

1 tsp Ghee

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Transfer the steamed cauliflower to a blender or food processor, add the ghee and a pinch of salt, and process until smooth and creamy.

• 3

  Heat one teaspoon of olive oil in a skillet over medium heat, add the green beans and a splash of water, then cover and steam for 3 minutes.

• 4

  Remove the lid from the beans, add the minced garlic, and sauté for another 2 minutes until the beans are crisp-tender and the garlic is fragrant.

• 5

  Season the salmon fillet with salt and pepper.

• 6

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

• 7

  Place the salmon skin-side down in the pan and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 8

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