NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Green Beans

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

2 tablespoons Non-fat Greek Yogurt

PREPARATION

• 1

  Steam the cauliflower florets until they are fork-tender, then drain any excess water thoroughly.

• 2

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until completely smooth and creamy.

• 3

  Heat a half-teaspoon of olive oil in a skillet over medium heat, then sauté the green beans and minced garlic until the beans are bright green and crisp-tender.

• 4

  Season the salmon fillet on both sides with a pinch of sea salt and black pepper.

• 5

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

• 6

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it, until the skin is golden and crispy.

• 7

  Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 8

  Plate the salmon over a generous portion of cauliflower mash and serve the garlic green beans alongside.