NUTRITION

SERVINGS

INGREDIENTS

6 oz Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Non-fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

1 clove Fresh Garlic

PREPARATION

• 1

  Place cauliflower florets 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

  Add the asparagus to the steamer during the last 4-5 minutes of the cauliflower's cooking time until bright green and tender-crisp.

• 4

  Transfer the steamed cauliflower to a food processor or bowl; add the Greek yogurt and minced garlic, then blend or mash until smooth and creamy.

• 5

  Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

• 6

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

• 7

  Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3 minutes or until cooked to your desired level of doneness.

• 9

  Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.