NUTRITION

SERVINGS

INGREDIENTS

8 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

2 cloves Garlic

1 tsp Olive Oil (for mash)

1 tsp Olive Oil (drizzle for asparagus)

1 tsp Olive Oil (finishing drizzle)

1/4 cup Unsweetened Almond Milk

1/8 cup Non-fat Plain Greek Yogurt

Salt and Pepper, to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Prepare the garlic cauliflower mash by steaming the cauliflower florets along with garlic cloves until tender, about 8-10 minutes.

• 3

  Transfer the steamed cauliflower and garlic to a blender, add 1 tsp olive oil and 1/4 cup unsweetened almond milk, then blend until smooth. Season with salt and pepper to taste and set aside.

• 4

  Meanwhile, season the 8 oz salmon fillet with salt and pepper.

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon for about 4 minutes on each side or until a crispy crust forms and the center is just cooked.

• 6

  Toss the asparagus with 1 tsp olive oil, salt and pepper, and roast in the oven for about 10 minutes until tender and slightly caramelized.

• 7

  For a fresh finish, mix the non-fat plain Greek yogurt with a pinch of salt and a dash of pepper to create a light, tangy sauce.

• 8

  Plate the seared salmon on a bed of garlic cauliflower mash, arrange the roasted asparagus on the side, and drizzle with the extra 1 tsp olive oil along with a light dollop of the Greek yogurt sauce.

• 9

  Serve immediately while hot.