NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Salmon Fillet

2.5 cups Cauliflower florets

1 cup Green Beans

1 tbsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

• 1

  Bring a pot of water to a boil and steam the cauliflower florets for 10-12 minutes until very soft.

• 2

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

• 3

  Transfer the steamed cauliflower to a food processor along with the minced garlic, Greek yogurt, and half of the olive oil, then blend until the mixture is silky and smooth.

• 4

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

• 5

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

• 6

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

• 7

  Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed green beans with a final squeeze of fresh lemon juice.