NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Rice

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

• 4

  Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon cooks, place the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 6

  In a separate small pan, sauté the minced garlic and cauliflower rice for about 5 minutes until the cauliflower is softened and fragrant.

• 7

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