NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower florets

2 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the halved Brussels sprouts with 1 teaspoon of olive oil, salt, and pepper, then roast for 20-25 minutes until the edges are golden and crispy.

• 3

  While the sprouts roast, steam the cauliflower florets until they are very tender, about 10-12 minutes.

• 4

  Drain the cauliflower well and blend or mash with the ghee, minced garlic, and a pinch of salt until smooth and creamy.

• 5

  Season the salmon fillet with salt and pepper.

• 6

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

• 7

  Place the salmon in the pan skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

• 8

  Plate the cauliflower mash, top with the seared salmon, and serve the roasted Brussels sprouts on the side.