NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.

• 2

  Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast on a baking sheet for 12 minutes until tender.

• 3

  Steam the cauliflower florets until they are very soft, which usually takes about 8 to 10 minutes.

• 4

  Season the salmon fillet with salt and pepper, then grill for about 4 to 5 minutes per side until it flakes easily with a fork.

• 5

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, garlic, and remaining olive oil, blending until smooth.

• 6

  Spread the cauliflower mash on a plate, top with the grilled salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.