NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

2 cups Cauliflower florets

1/3 cup Non-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Dill, chopped

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the cauliflower for 20-25 minutes, tossing halfway through, until the edges are golden and tender.

• 4

  While the cauliflower roasts, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped dill in a small bowl to create the sauce.

• 5

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

• 6

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

• 7

  Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is crispy and the fish is cooked to your desired doneness.

• 8

  Serve the seared salmon over the roasted cauliflower and top generously with the lemon-herb yogurt sauce.