NUTRITION

SERVINGS

INGREDIENTS

8 ounces Salmon Fillet

1 cup Asparagus

1.5 cups Cauliflower Rice

1 teaspoon Avocado Oil

1 teaspoon Ghee

2 cloves Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Heat the avocado 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 and cook for an additional 2 to 3 minutes until the desired level of doneness is reached.

• 5

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

• 6

  In a separate small skillet, melt the ghee over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 7

  Add the cauliflower rice to the garlic and ghee, sautéing for 3 to 5 minutes until tender but not mushy.

• 8

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