NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 teaspoon Ghee

1/2 Lemon

1 clove Garlic

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, place them on the baking sheet, and season with a pinch of sea salt and pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender but still vibrant green.

• 4

  While the asparagus roasts, steam the cauliflower florets until they are fork-tender, about 8 to 10 minutes.

• 5

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

• 6

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

• 7

  Heat the ghee in a non-stick skillet over medium-high heat.

• 8

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

• 9

  Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

• 10

  Plate the creamy cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.