NUTRITION

SERVINGS

INGREDIENTS

5.4 oz Wild Salmon Fillet

1.5 cups Cauliflower florets

0.25 cup Non-fat Greek Yogurt

1 cup Asparagus spears

1 tbsp Avocado Oil

1 clove Garlic

PREPARATION

• 1

  Steam the cauliflower florets and garlic clove until very tender, approximately 10-12 minutes.

• 2

  While cauliflower steams, pat the salmon fillet dry and season both sides with sea salt and black pepper.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat.

• 4

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

• 5

  Carefully flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference.

• 6

  Steam the asparagus spears in a steamer basket for 3-5 minutes until bright green and tender-crisp.

• 7

  Drain the steamed cauliflower and garlic thoroughly, then transfer to a blender or food processor with the Greek yogurt.

• 8

  Puree the cauliflower mixture until smooth and creamy, adding a pinch of salt if needed.

• 9

  Plate the garlic-cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus.