NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

2 cloves Garlic, minced

Salt and pepper to taste

1 teaspoon Lemon Juice

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, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

• 3

  While the broccoli roasts, steam the cauliflower florets until they are very tender, about 10-12 minutes.

• 4

  Place the steamed cauliflower in a food processor or use a masher, adding the Greek yogurt, minced garlic, and a pinch of salt until smooth and creamy.

• 5

  Season the salmon fillet with salt and 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 on the first side, then flip and cook for another 2-3 minutes until cooked through.

• 8

  Plate the salmon over a generous bed of garlic mashed cauliflower with the roasted broccoli on the side.

• 9

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