NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus

2 cups Cauliflower florets

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, salt, and pepper.

• 3

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

• 4

  While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8 to 10 minutes.

• 5

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

• 6

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

• 7

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

• 8

  Flip the salmon and cook for another 2 to 3 minutes until it reaches your desired doneness.

• 9

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and minced garlic.

• 10

  Blend the cauliflower until it reaches a smooth and velvety consistency, seasoning with salt to taste.

• 11

  Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and garnish with fresh dill and a lemon wedge.