NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Coho Salmon fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

  While cauliflower steams, trim the woody ends off the asparagus and set aside.

• 3

  Transfer the steamed cauliflower and garlic to a food processor, add the Greek yogurt and ghee, and blend until smooth and creamy; season with a pinch of sea salt and black pepper.

• 4

  In the same steamer basket, steam the asparagus for 3-5 minutes until bright green and tender-crisp.

• 5

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

• 6

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

• 7

  Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

• 8

  Plate the garlic cauliflower mash, top with the seared salmon, and serve with the steamed asparagus on the side.