NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

2 tablespoons Nonfat Greek Yogurt

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender-crisp.

• 4

  While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

• 5

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

• 6

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

• 7

  Season the salmon with salt and pepper, then place it in the skillet skin-side down.

• 8

  Sear the salmon for 4-5 minutes per side until the center is just opaque and the exterior is golden and crisp.

• 9

  Serve the salmon over a generous bed of garlic mashed cauliflower with the roasted asparagus on the side.