NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1.5 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

• 3

  While the broccoli roasts, place the cauliflower florets and minced garlic in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

• 4

  Transfer the steamed cauliflower and garlic to a blender or food processor, add the Greek yogurt, and pulse until smooth and creamy.

• 5

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

• 6

  Season the salmon fillet with salt and pepper, then place it skin-side up in the pan and sear for 4-5 minutes.

• 7

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the exterior is golden.

• 8

  Plate the garlic mash alongside the roasted broccoli and top with the seared salmon, finishing with a fresh squeeze of lemon juice if desired.