NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

2 cups Cauliflower florets

1/2 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the cauliflower for 20-25 minutes, tossing halfway through, until the edges are golden brown and tender.

• 4

  While the cauliflower roasts, prepare the sauce by whisking together the Greek yogurt, lemon juice, minced garlic, and chopped dill in a small bowl.

• 5

  Season the salmon fillet with a pinch of salt and pepper.

• 6

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

• 7

  Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3-4 minutes, or until it reaches your desired level of doneness.

• 9

  Plate the seared salmon alongside the roasted cauliflower and top with a generous dollop of the lemon-herb yogurt sauce.