NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 Lemon, juiced

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.

• 5

  Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt, garlic powder, and a pinch of salt; process until smooth and creamy.

• 6

  Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

• 7

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

• 8

  Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

• 9

  Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.