NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Ghee

1 clove Garlic

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the steamed cauliflower to a bowl or food processor, add the minced garlic and a pinch of sea salt, and mash or pulse until smooth and creamy.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  During the last 4 minutes of salmon cooking, steam the asparagus for 3-4 minutes until bright green and tender-crisp.

• 9

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