NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Green Beans

1 tablespoon Non-fat Greek Yogurt

2.5 teaspoons Avocado Oil

2 cloves Garlic

1 teaspoon Lemon Juice

PREPARATION

• 1

  Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.

• 2

  Add the green beans to a separate steamer basket and steam for 5 to 7 minutes until they are tender-crisp and vibrant green.

• 3

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

• 4

  Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.

• 5

  Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

• 6

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 7

  While the salmon finishes, place the steamed cauliflower in a bowl and mash with the Greek yogurt and minced garlic until smooth and creamy.

• 8

  Plate the garlic mashed cauliflower and green beans alongside the salmon, finishing the entire dish with a fresh squeeze of lemon juice.