NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

100g Asparagus

150g Cauliflower florets

1/2 tsp Olive Oil

1 clove Garlic

1/2 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender-crisp.

• 4

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

• 5

  Drain the cauliflower thoroughly and blend or mash with a splash of lemon juice until smooth and creamy.

• 6

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

• 7

  Season the salmon with salt and pepper, then sear for 4-5 minutes on the skin side until crispy.

• 8

  Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

• 9

  Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side with a final squeeze of lemon.