NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cauliflower rice

1 tsp Fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 2

  Place the salmon fillet in a shallow dish and pour half of the marinade over it, ensuring it is well coated.

• 3

  Toss the asparagus spears with the remaining marinade in a separate bowl.

• 4

  Preheat a grill or grill pan over medium-high heat.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until flaky.

• 6

  Add the asparagus to the grill alongside the salmon and cook for 5-6 minutes, turning occasionally until tender and lightly charred.

• 7

  In a small skillet, sauté the cauliflower rice over medium heat for 3-5 minutes until softened.

• 8

  Plate the salmon and asparagus over the cauliflower rice and garnish with fresh chopped parsley.