NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  Trim the asparagus and toss with a light drizzle of olive oil, salt, and pepper. Spread evenly on the baking sheet.

• 3

  Roast the asparagus in the oven for 10-12 minutes until tender but still crisp.

• 4

  Meanwhile, steam the cauliflower florets until very tender, about 10 minutes.

• 5

  In a small bowl, blend the steamed cauliflower with nonfat Greek yogurt, lemon juice, garlic powder, salt, and pepper to create a smooth mash. Adjust seasoning as needed.

• 6

  Pat the salmon fillet dry and season both sides with salt, pepper, and a pinch of garlic powder.

• 7

  Heat a non-stick skillet over medium-high heat with the olive oil. Once the oil is shimmering, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for an additional 3-4 minutes until just cooked through. The fish should flake easily.

• 9

  Plate the salmon fillet alongside a serving of roasted asparagus and a generous scoop of cauliflower mash.

• 10

  Serve immediately and enjoy your balanced, protein-packed dinner.