NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Rice

150 grams Asparagus Spears

1 tablespoon Avocado Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 4

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

• 5

  Remove the salmon from the pan and set it aside on a plate to rest.

• 6

  In the same skillet, add the cauliflower rice and asparagus spears, sautéing for 5 to 6 minutes until tender-crisp and slightly caramelized.

• 7

  Stir in the minced garlic during the last minute of cooking until it becomes fragrant.

• 8

  Plate the cauliflower rice and asparagus, top with the seared salmon, and finish with a bright squeeze of fresh lemon juice.