NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet (185g)

100g Asparagus

1 cup Cauliflower (150g)

2 tbsp Plain Nonfat Greek Yogurt

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F for roasting asparagus.

• 2

  Prepare the asparagus by trimming the woody ends and tossing them with half a teaspoon of olive oil, salt, and pepper. Arrange them on a baking sheet.

• 3

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

• 4

  While the asparagus roasts, prepare the cauliflower mash by steaming or boiling the cauliflower florets until very tender, about 8-10 minutes.

• 5

  Drain the cauliflower and place it in a blender or use a masher. Add the Greek yogurt, a pinch of salt, and pepper, then blend or mash until smooth and creamy. Optionally, add a teaspoon of olive oil for extra richness.

• 6

  Season the salmon fillet with salt and pepper. In a skillet, heat the remaining olive oil over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a crisp crust forms.

• 7

  Flip the salmon and cook for an additional 3-4 minutes until cooked through but still moist inside.

• 8

  To serve, place a generous scoop of cauliflower mash on the plate, top with the seared salmon, and arrange the roasted asparagus on the side. Enjoy your balanced, nutrient-rich dinner!