NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Rice

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.

• 4

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

• 5

  While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.

• 6

  In a separate skillet, sauté the cauliflower rice with the remaining teaspoon of olive oil for about 5 minutes until softened.

• 7

  Stir the chopped parsley and half of the lemon juice into the cauliflower rice just before serving.

• 8

  Plate the seared salmon alongside the cauliflower rice and asparagus, drizzling the remaining lemon juice over the fish.