Honey Lemon Salmon over Riced Veggies

This buttery salmon will melt in your mouth with every bite. Over a bead of sautéed dandelion greens, leeks and a combo of riced cauliflower & broccoli - this meal provides you with healthy fats, nutritious greens and protein!

Serving size: 2

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The goods:

• 1lb wild salmon (try to avoid farmed fish as it has a lot of bad stuff goin on)

Marinate:

• 1 1/2 lemon juice and some for slices

• olive oil

• honey

• salt and pepper

Other stuff:

• dandelion greens (use a lot as the wilt like spinach)

• 1/2 head cauliflower

• 2 heads broccoli

• 2 tbsp butter

• 2 garlic cloves

• 1 leek

• 1/2 onion

• garlic powder

The prep:

1. Marinate the salmon. let sit at least 20 mins

2. Set oven to 375F. Bake for 10-15 minutes. Put on broiler for the last minute for a crisp top

3. Rice cauliflower and broccoli

4. Sauté onions, garlic and leeks. Once softened and translucent add broccoli & cauliflower. Saute everything until we’ll combined. Season with s&p, more butter if needed

5. Remove mixture from pan and plate. Add dandelion greens to pan and add more butter/olive oil if needed. Sprinkle garlic powder (or garlic) and s&p

6. Once sautéd, place on top of veggie mixture and plate salmon on top.