NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

1 clove Garlic, minced

1 teaspoon Lemon Juice

PREPARATION

• 1

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

• 2

  Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.

• 3

  Toss the asparagus spears with 0.5 teaspoon of olive oil, salt, and pepper, then roast on the baking sheet for 10-12 minutes until tender-crisp.

• 4

  While vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

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

• 7

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 8

  Transfer the steamed cauliflower to a bowl and mash with the Greek yogurt, minced garlic, and a pinch of salt until creamy.

• 9

  Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.