NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

2 tsp Raw honey

2 cloves Garlic

1 tbsp Tamari

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

1 cup Asparagus spears

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the salmon fillet on both sides with sea salt and black pepper.

• 2

  In a small bowl, whisk together the honey, minced garlic, tamari, and lemon juice until well combined.

• 3

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

• 4

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

• 5

  Flip the salmon fillet, add the asparagus spears to the pan, and pour the honey-garlic glaze over the fish.

• 6

  Cook for another 3 to 4 minutes, frequently spooning the thickening glaze over the salmon until it is cooked through and the sauce is sticky.

• 7

  While the salmon finishes, sauté the cauliflower rice in a separate pan over medium heat for 5 minutes until tender and steaming.

• 8

  Plate the salmon and asparagus over the cauliflower rice and drizzle any remaining glaze from the pan over the top.