NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Caught Salmon Fillet

2 cups Cauliflower Florets

1.5 cups Green Beans

1 tbsp Ghee

1/4 cup Nonfat Plain Greek Yogurt

2 cloves Garlic, minced

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 8 to 10 minutes.

• 2

  Transfer the steamed cauliflower to a bowl and mash thoroughly with the Greek yogurt and a pinch of sea salt until creamy.

• 3

  Heat half of the ghee in a large skillet over medium heat and add the green beans and minced garlic.

• 4

  Sauté the green beans for 5 to 7 minutes until they are crisp-tender and the garlic is fragrant.

• 5

  Season the salmon fillet with sea salt and black pepper.

• 6

  Heat the remaining ghee in a separate non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.

• 8

  Flip the salmon and cook for another 3 to 4 minutes until the fish is golden and flakes easily with a fork.

• 9

  Serve the seared salmon alongside the garlic green beans and cauliflower mash with a fresh lemon wedge.