NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

100g Asparagus

150g Cauliflower

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & 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 half of the olive oil, a pinch of salt, pepper, and a dash of garlic powder. Spread on the baking sheet.

• 3

  Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.

• 4

  While the asparagus roasts, heat a non-stick skillet over medium-high heat. Season the salmon with salt, pepper, and a squeeze of lemon juice.

• 5

  Add the remaining olive oil to the skillet and sear the salmon skin-side down for about 3-4 minutes, then flip and sear the other side for an additional 3-4 minutes until the fish is just cooked through.

• 6

  Meanwhile, steam the cauliflower florets until they are soft, about 8-10 minutes. Transfer to a bowl and mash until smooth.

• 7

  Stir the Greek yogurt into the cauliflower mash, add lemon juice, salt, and pepper to taste, blending until the desired creamy consistency is reached.

• 8

  Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Serve immediately.