NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 teaspoon Ghee

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until they are fork-tender, approximately 10-12 minutes.

• 2

  While the cauliflower steams, trim the woody ends off the asparagus and mince the garlic cloves.

• 3

  Steam the asparagus for 4-5 minutes until bright green and tender-crisp, then set aside.

• 4

  Transfer the steamed cauliflower to a food processor or bowl; add the ghee, minced garlic, and a pinch of sea salt, then blend or mash until smooth and creamy.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Plate the garlic cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side.