NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1 cup Broccoli Florets

1.5 cups Cauliflower Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

1 clove Garlic, minced

1 wedge Lemon

PREPARATION

• 1

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

• 2

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

• 3

  While the broccoli roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very tender.

• 4

  Drain the cauliflower thoroughly and transfer to a blender or use a potato masher, mixing in the Greek yogurt, minced garlic, and salt until the texture is smooth and velvety.

• 5

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

• 6

  Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is golden and the fish flakes easily with a fork.

• 7

  Plate the seared salmon alongside the roasted broccoli and cauliflower mash, finishing the dish with a fresh squeeze of lemon juice.