NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1.5 cups Broccoli Florets

1.5 cups Cauliflower Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon 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 one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are charred and crispy.

• 4

  While the broccoli roasts, steam the cauliflower florets until they are very tender, then drain and pat them dry to remove excess moisture.

• 5

  Place the steamed cauliflower in a food processor or bowl with the minced garlic and Greek yogurt, mashing until the texture is smooth and creamy.

• 6

  Season the salmon fillet with salt and pepper.

• 7

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

• 8

  Sear the salmon for about 4-5 minutes per side until the skin is crisp and the flesh is cooked to your preferred level of doneness.

• 9

  Plate the seared salmon alongside the roasted broccoli and garlic mashed cauliflower, serving with a fresh lemon wedge if desired.