NUTRITION

SERVINGS

INGREDIENTS

9 ounces Wild Sockeye Salmon

300 grams Cauliflower Florets

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

2 tablespoons Nonfat Plain Greek Yogurt

PREPARATION

• 1

  Place the cauliflower florets and peeled garlic cloves in a pot of boiling water and cook until very tender, about 10-12 minutes.

• 2

  While cauliflower cooks, place the asparagus in a steamer basket over simmering water and steam for 5-7 minutes until tender-crisp.

• 3

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

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

• 5

  Drain the cooked cauliflower and garlic thoroughly, then transfer to a blender or food processor with the Greek yogurt and pulse until smooth and creamy.

• 6

  Plate the garlic cauliflower mash alongside the steamed asparagus and top with the seared salmon fillet.

• 7

  Finish with a squeeze of fresh lemon and a sprinkle of flaky sea salt for a bright, clean finish.