NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

• 2

  While cauliflower steams, trim the woody ends off the asparagus and set aside.

• 3

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

• 4

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

• 5

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

• 6

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 7

  In the last 5 minutes of salmon cooking, steam the asparagus for 3-5 minutes until tender-crisp and bright green.

• 8

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

• 9

  Blend or mash the cauliflower until smooth and creamy, seasoning with salt to taste.

• 10

  Serve the seared salmon over a bed of garlic cauliflower mash with the steamed asparagus on the side.