NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

2 cups Fresh Cauliflower Florets

1 cup Fresh Asparagus Spears

1/3 cup Nonfat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Fresh Garlic

PREPARATION

• 1

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

• 2

  Toss the trimmed asparagus spears with half of the olive oil and a pinch of sea salt and cracked black pepper.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred.

• 4

  Place the cauliflower florets in a steamer basket over boiling water and steam for 10 to 12 minutes until very soft.

• 5

  Transfer the steamed cauliflower to a food processor along with the Greek yogurt and garlic, then blend until smooth and velvety.

• 6

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

• 7

  Season the salmon fillet with salt and pepper and place it in the skillet skin-side down.

• 8

  Sear the salmon for 4 to 5 minutes per side until the skin is golden and crisp and the fish is cooked through.

• 9

  Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus on the side.