NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

Lemon wedge, garlic powder, salt, and black pepper

PREPARATION

• 1

  Place the cauliflower florets in a steamer basket over boiling water and cook until they are very tender, about 10-12 minutes.

• 2

  Steam the asparagus spears in the same manner for 4-5 minutes until they are bright green and fork-tender.

• 3

  Transfer the cooked cauliflower to a food processor or bowl and add the Greek yogurt, a pinch of garlic powder, salt, and pepper.

• 4

  Blend or mash the cauliflower until the mixture reaches a smooth, velvety consistency.

• 5

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

• 6

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

• 7

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

• 8

  Flip the fillet and cook for another 2-3 minutes or until the salmon is cooked through to your preference.

• 9

  Plate the cauliflower mash first, top it with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.