NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Fresh Green Beans

1 tbsp Ghee

2 tbsp Nonfat Greek Yogurt

2 cloves Garlic, minced

PREPARATION

• 1

  Steam the cauliflower florets in a pot with a small amount of water for 8-10 minutes until very tender.

• 2

  Drain the cauliflower well and transfer to a blender or food processor with the Greek yogurt and half of the ghee, blending until smooth and creamy.

• 3

  In a skillet over medium heat, add a splash of water and the green beans, covering to steam for 3-4 minutes until tender-crisp.

• 4

  Remove the cover from the beans, add the minced garlic and a tiny bit of the ghee, sautéing for 1-2 minutes until fragrant, then set aside.

• 5

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

• 6

  Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

• 7

  Flip the salmon and cook for another 3-4 minutes until the skin is crispy and the fish flakes easily with a fork.

• 8

  Serve the seared salmon over a bed of cauliflower mash with the garlicky green beans on the side.