NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Atlantic Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Nonfat Greek Yogurt

PREPARATION

• 1

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

• 2

  While the cauliflower is steaming, pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 3

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

• 4

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

• 5

  Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 6

  Add the asparagus spears to the steamer basket during the last 4 minutes of the cauliflower's cooking time until they are bright green and tender-crisp.

• 7

  Transfer the steamed cauliflower and minced garlic to a food processor or blender, add the Greek yogurt, and pulse until the mixture reaches a smooth, velvety consistency.

• 8

  Spoon the garlic cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.