NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

2 cups Cauliflower florets

10 Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

2 cloves Garlic, minced

PREPARATION

• 1

  Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

• 2

  While the cauliflower steams, trim the woody ends off the asparagus and set aside.

• 3

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

• 4

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

• 5

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

• 6

  In the last 4 minutes of the salmon cooking, add the asparagus to the steamer basket with the cauliflower to steam until tender-crisp.

• 7

  Remove the cauliflower from the steamer and place in a bowl with the ghee and minced garlic.

• 8

  Mash the cauliflower using a fork or immersion blender until smooth and creamy.

• 9

  Plate the garlic mashed cauliflower, top with the seared salmon, and serve the steamed asparagus on the side.