NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.

• 3

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

• 4

  While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

• 5

  Drain the cauliflower well and place in a food processor or bowl with the minced garlic, then blend or mash until smooth and creamy.

• 6

  Season the salmon fillet with salt and pepper. Heat the remaining 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 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Spread the cauliflower mash on a plate, top with the seared salmon and roasted asparagus, and drizzle with fresh lemon juice before serving.