NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the halved Brussels sprouts with half of the olive oil, sea salt, and black pepper, then spread them on the baking sheet.

• 3

  Roast the sprouts for 20-25 minutes, tossing halfway through, until the edges are charred and crispy.

• 4

  While the sprouts roast, steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

• 5

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt, blending 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 in the pan and sear for 4-5 minutes per side until the skin is crisp and the flesh is cooked to your preference.

• 9

  Spoon the cauliflower mash onto a plate, place the salmon on top, and serve with the roasted Brussels sprouts on the side.