NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Cauliflower florets

6 Asparagus spears

1/4 cup Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them with one teaspoon of olive oil, salt, and pepper on the baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10 minutes or until very soft.

• 5

  Transfer the steamed cauliflower to a blender or food processor, add the Greek yogurt, and blend until the texture is velvety and smooth.

• 6

  Pat the salmon dry with a paper towel and season both sides with salt and pepper.

• 7

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

• 8

  Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.

• 9

  Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.