NUTRITION

SERVINGS

INGREDIENTS

5 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tablespoons Non-fat Plain Greek Yogurt

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 teaspoon Fresh Lemon Juice

PREPARATION

• 1

  Place cauliflower florets in a steamer basket over boiling water and steam until very tender, about 10 to 12 minutes.

• 2

  While the cauliflower steams, heat the avocado oil in a non-stick skillet over medium-high heat.

• 3

  Pat the salmon dry and season with a pinch of sea salt and black pepper.

• 4

  Place the salmon in the skillet, skin-side up, and sear for 4 minutes until a golden-brown crust forms.

• 5

  Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 6

  In a separate steamer or during the last 4 minutes of the cauliflower steaming, steam the asparagus until bright green and tender-crisp.

• 7

  Drain the cauliflower and transfer to a blender or food processor with the Greek yogurt and minced garlic.

• 8

  Pulse until the cauliflower reaches a smooth, mash-like consistency, seasoning with salt to taste.

• 9

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