NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Ghee

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are golden and crispy.

• 4

  While the broccoli roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

• 5

  Drain the cauliflower thoroughly and place it in a food processor or bowl with the ghee, minced garlic, and sea salt.

• 6

  Blend or mash the cauliflower until it reaches a smooth, creamy consistency.

• 7

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

• 8

  Season the salmon with salt and pepper, then place it in the pan skin-side down.

• 9

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.

• 10

  Serve the seared salmon alongside the roasted broccoli and garlic mash, garnished with a fresh lemon wedge.