NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper

• 2

  Toss the asparagus spears with half of the olive oil and a pinch of salt then spread them on the baking sheet

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred

• 4

  Steam the cauliflower florets until they are very soft which usually takes about 10 to 12 minutes

• 5

  While the cauliflower steams season the salmon fillet with salt and pepper

• 6

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

• 7

  Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms

• 8

  Flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness

• 9

  Transfer the steamed cauliflower to a food processor or bowl and add the garlic and Greek yogurt

• 10

  Blend or mash the cauliflower until it is smooth and creamy

• 11

  Plate the salmon alongside the garlic mashed cauliflower and roasted asparagus then serve with a fresh lemon wedge