NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until they are very tender and easily pierced with a fork.

• 2

  While the cauliflower steams, pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 4

  Place the salmon skin-side up in the pan and sear for four to five minutes without moving it until a golden crust forms.

• 5

  Flip the salmon carefully and cook for another three to four minutes until the internal temperature reaches 145 degrees.

• 6

  Steam the asparagus spears for about three to five minutes until they are bright green and tender-crisp.

• 7

  Place the steamed cauliflower in a food processor or high-speed blender along with the Greek yogurt, ghee, and minced garlic.

• 8

  Pulse and blend the cauliflower mixture until it reaches a smooth, velvety consistency, adding a splash of water if needed.

• 9

  Spread the garlic cauliflower mash on a plate, top with the seared salmon fillet, and serve alongside the steamed asparagus.