NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

300 grams Cauliflower florets

150 grams Asparagus spears

1/4 cup Non-fat Plain Greek Yogurt

1 tablespoon Avocado Oil

2 cloves Garlic, minced

PREPARATION

• 1

  Steam the cauliflower florets until they are very fork-tender, approximately 10-12 minutes.

• 2

  While cauliflower steams, heat half of the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.

• 4

  Flip the salmon and cook for another 3-4 minutes until it reaches your desired doneness, then remove from the pan and let it rest.

• 5

  In the same skillet, add the remaining oil and the asparagus spears, sautéing for about 5 minutes until tender-crisp and bright green.

• 6

  Place the steamed cauliflower in a food processor or bowl with the Greek yogurt, minced garlic, salt, and pepper.

• 7

  Blend or mash the cauliflower mixture until it reaches a smooth, creamy consistency.

• 8

  Plate the garlic mashed cauliflower, top with the seared salmon, and serve the sautéed asparagus on the side.