NUTRITION

SERVINGS

INGREDIENTS

7 oz Sockeye Salmon Fillet

1 cup Asparagus Spears

1.5 cups Cauliflower Florets

2 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

• 5

  Transfer the steamed cauliflower to a blender or food processor, add the Greek yogurt and garlic powder, and blend until smooth and creamy.

• 6

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

• 7

  Season the salmon fillet with salt and pepper, then place it skin-side up in the pan and sear for 4-5 minutes.

• 8

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 9

  Serve the seared salmon over the cauliflower mash with the roasted asparagus on the side, finishing the fish with a fresh squeeze of lemon juice.