NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.

• 5

  Drain the cauliflower well and blend with minced garlic, salt, and pepper until it reaches a smooth, mash-like consistency.

• 6

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

• 7

  Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

• 8

  Plate the cauliflower mash first, topping it with the seared salmon and serving the roasted asparagus on the side.