NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1.5 cups Green Beans

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Non-fat Plain Greek Yogurt

1 clove Garlic, minced

Sea salt and black pepper to taste

1 wedge Fresh Lemon

PREPARATION

• 1

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

• 2

  During the last 5 minutes of steaming the cauliflower, add the green beans to the steamer basket and cook until bright green and crisp-tender.

• 3

  Transfer the steamed cauliflower to a bowl or food processor; add the Greek yogurt, minced garlic, salt, and pepper, then mash or pulse until smooth and creamy.

• 4

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

• 5

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

• 6

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.

• 7

  Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.

• 8

  Plate the garlic mashed cauliflower and green beans alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.