NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1 cup Fresh Green Beans

2 cups Cauliflower Florets

2 cloves Garlic, minced

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 tsp Ghee

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 8 to 10 minutes.

• 2

  While the cauliflower steams, heat half of the olive oil in a medium skillet over medium heat.

• 3

  Add the green beans and minced garlic to the skillet and sauté until the beans are tender-crisp and the garlic is fragrant.

• 4

  Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

• 5

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

• 6

  Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until golden and cooked through.

• 7

  Drain the steamed cauliflower and transfer it to a bowl or food processor.

• 8

  Add the Greek yogurt, ghee, salt, and pepper to the cauliflower and mash or blend until the mixture is smooth and velvety.

• 9

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