NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10 to 12 minutes.

• 3

  Place the asparagus on the baking sheet, drizzle with half of the olive oil, season with salt and pepper, and roast for 10 to 12 minutes until tender-crisp.

• 4

  While the asparagus roasts, place the steamed cauliflower into a food processor with the Greek yogurt, minced garlic, and a pinch of salt, then blend until smooth and creamy.

• 5

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

• 6

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

• 7

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

• 8

  Flip the salmon and cook for another 2 to 3 minutes until the fish is cooked through and golden on the outside.

• 9

  Serve the seared salmon over a bed of garlic cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.