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