NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1/4 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender-crisp.

• 4

  While the asparagus roasts, steam the cauliflower florets until they are very soft, about 10 minutes.

• 5

  Transfer the steamed cauliflower to a blender or food processor along with the Greek yogurt, garlic, and a pinch of salt, then blend until completely smooth.

• 6

  Season the salmon fillet with salt and pepper.

• 7

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

• 8

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

• 9

  Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

• 10

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