Ingredients:
- 16 oz salmon
- 20 spears of asparagus
- 2 cup cauliflower rice – I prefer the frozen brand for convenience, cook according to directions
- 2 tablespoon ghee
- 1/2 lemon
- 2 Tbs. Capers
Directions:
- In a frying pan, add ½ tablespoon ghee and cook salmon for 4 minutes from both sides. Once cooked, remove salmon and place it in a serving plate. Squeeze fresh lemon juice to taste and top with capers.
- In the same pan, add remaining ghee and sauté asparagus for 4 to 5 minutes.
- Dish out and serve with cauliflower rice.
- Serves 4
Nutritional Information:
- Macros: 4g Net Carbs
- 22g Fat
- 27g Protein
