NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Fresh Garlic

PREPARATION

• 1

  Place cauliflower florets and the smashed garlic clove in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

• 2

  Transfer the steamed cauliflower and garlic to a food processor or bowl, add the Greek yogurt and a pinch of salt, then blend or mash until smooth and creamy.

• 3

  Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

• 4

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

• 5

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

• 6

  Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 7

  Spoon the garlic cauliflower mash onto a plate, top with the seared salmon, and serve immediately with the steamed asparagus on the side.