NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

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 and toss the spears with one teaspoon of olive oil and a pinch of sea salt.

• 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 in a steamer basket over boiling water for 10-12 minutes until very soft.

• 5

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until completely smooth and creamy.

• 6

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

• 7

  Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

• 8

  Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the center is just opaque.

• 9

  During the last minute of searing the salmon, add the minced garlic to the pan to lightly toast it without burning.

• 10

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