NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

6 spears Asparagus

200 g Cauliflower

80 g Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 tsp Salt

1/8 tsp Black Pepper

1/4 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss the asparagus spears lightly with a drizzle of olive oil, a pinch of salt, and a dash of black pepper, then spread them on a baking sheet.

• 3

  Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly charred.

• 4

  Meanwhile, season the salmon fillet on both sides with salt, black pepper, and garlic powder.

• 5

  Heat a non-stick skillet over medium-high heat and add a small splash of olive oil. Once shimmering, place the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

• 6

  Carefully flip the salmon and cook for an additional 3-4 minutes until the center reaches your preferred doneness.

• 7

  Steam the cauliflower until very tender, about 8-10 minutes.

• 8

  Transfer the steamed cauliflower to a blender or food processor. Add the nonfat Greek yogurt, a pinch of salt, and pepper. Blend until smooth and creamy to form the mash.

• 9

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