NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon

2 cups Cauliflower Florets

1 cup Green Beans

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

1 tsp Lemon Juice

PREPARATION

• 1

  Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

• 2

  While the cauliflower steams, pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

• 3

  Heat the ghee in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

• 4

  Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove from the pan and let rest.

• 5

  In a separate small skillet, heat the olive oil over medium heat. Add the green beans and sauté for 5 minutes, then add the minced garlic and cook for 1-2 more minutes until the beans are tender-crisp.

• 6

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

• 7

  Spread the cauliflower mash onto a plate, top with the seared salmon and garlic green beans, and finish with a fresh squeeze of lemon juice.