NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Broccoli Florets

1.5 cups Cauliflower Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nonfat Greek Yogurt

2 cloves Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

• 3

  Place the cauliflower florets and peeled garlic cloves in a steamer basket over boiling water and steam until very tender, about 10-12 minutes.

• 4

  Transfer the steamed cauliflower and garlic to a food processor or blender, add the Greek yogurt and a pinch of salt, and pulse until the mixture is smooth and creamy.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Plate the garlic cauliflower mash and roasted broccoli alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.