NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

2 cups Cauliflower Florets

1 cup Green Beans

2 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic, minced

1 tbsp Fresh Dill, chopped

1/2 Lemon, juiced

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  During the last 5 minutes of cauliflower steaming, add the green beans to the steamer basket to cook until bright green and tender-crisp.

• 3

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

• 4

  Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 5

  Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to achieve a crispy skin.

• 6

  Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 7

  Transfer the steamed cauliflower to a food processor or blender along with the ghee, Greek yogurt, minced garlic, and fresh dill.

• 8

  Pulse the cauliflower mixture until smooth and creamy, seasoning with sea salt to taste.

• 9

  Serve the seared salmon over a generous portion of the cauliflower mash with the steamed green beans on the side.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.