NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1/4 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a baking sheet, tossing with half of the olive oil, salt, and pepper.

• 3

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

• 4

  While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

• 5

  Transfer the steamed cauliflower to a food processor or blender, adding the Greek yogurt and minced garlic, then pulse until smooth and creamy.

• 6

  Season the salmon fillet with salt and pepper on both sides.

• 7

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

• 8

  Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.

• 9

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 10

  Serve the seared salmon over a bed of cauliflower mash with the roasted asparagus on the side.