NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 cup Broccoli florets

1.5 cups Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are crispy.

• 3

  While the broccoli roasts, steam the cauliflower florets until very tender, about 8-10 minutes.

• 4

  Drain the cauliflower well and place it in a food processor with the Greek yogurt, minced garlic, and salt; pulse until smooth and creamy.

• 5

  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 skin-side up in the pan and sear for 4 minutes until a golden crust forms.

• 8

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

• 9

  Plate the salmon over a bed of the garlic mashed cauliflower with the roasted broccoli on the side.