NUTRITION

SERVINGS

INGREDIENTS

7.2 oz Wild Atlantic Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 tsp Avocado Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic (minced)

Sea salt and black pepper to taste

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until very soft, approximately 10 to 12 minutes.

• 2

  While the cauliflower steams, trim the woody ends off the asparagus spears and steam them for 4 to 5 minutes until they are tender-crisp and bright green.

• 3

  Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt and minced garlic, then pulse until the mixture is smooth and velvety.

• 4

  Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.

• 6

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and reaches an internal temperature of 145 degrees Fahrenheit.

• 8

  Plate the salmon over a generous portion of the cauliflower mash and serve the steamed asparagus alongside for a clean, nutrient-dense meal.