NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

1 tablespoon Non-fat Plain Greek Yogurt

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crisp.

• 3

  While the broccoli roasts, steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.

• 4

  Transfer the steamed cauliflower to a food processor or blender along with the garlic, Greek yogurt, and a pinch of salt, then process until creamy and smooth.

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Plate the salmon over a generous bed of the garlic cauliflower mash with the roasted broccoli on the side.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.