NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

1 teaspoon Grass-fed Butter

1 clove Garlic

PREPARATION

• 1

  Place the cauliflower florets and the peeled garlic clove in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

• 2

  While the cauliflower steams, pat the salmon fillet dry and season both sides with a pinch of sea salt and black pepper.

• 3

  Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until a golden crust forms and the fish is cooked through.

• 4

  In a separate steamer or the same basket, steam the asparagus for 4-5 minutes until bright green and tender-crisp.

• 5

  Transfer the steamed cauliflower and garlic to a bowl and mash thoroughly with the Greek yogurt, grass-fed butter, and remaining teaspoon of olive oil until creamy.

• 6

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