NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon

1.5 cups Broccoli Florets

1 cup Cauliflower Florets

1/2 small Yukon Gold Potato

2 cloves Garlic

2 tsp Extra Virgin Olive Oil

1/2 Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast until the edges are charred and tender.

• 3

  Place the potato chunks, cauliflower, and garlic in a pot of boiling water and cook until completely soft.

• 4

  Drain the vegetables well and mash them together until you reach a velvety consistency.

• 5

  Season the salmon fillet with salt and pepper.

• 6

  Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down until the skin is golden and crispy.

• 7

  Flip the fillet and cook for another two minutes until the center is just opaque.

• 8

  Serve the salmon over the garlic mash with the roasted broccoli and a fresh squeeze of lemon.