NUTRITION

SERVINGS

INGREDIENTS

7.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Green Beans

1/4 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

2 cloves Garlic

PREPARATION

• 1

  Steam the cauliflower florets in a covered pot with a small amount of water until very tender, about 10 to 12 minutes.

• 2

  While the cauliflower is steaming, heat half of the olive oil in a non-stick skillet over medium-high heat.

• 3

  Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

• 4

  Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until cooked through.

• 5

  Remove the salmon from the pan and set aside, then add the remaining oil to the same skillet.

• 6

  Add the trimmed green beans and minced garlic to the skillet, sautéing for 5 minutes until the beans are tender-crisp.

• 7

  Drain the steamed cauliflower thoroughly and place it in a blender or food processor with the Greek yogurt.

• 8

  Pulse the cauliflower and yogurt until the mixture is smooth and resembles creamy mashed potatoes.

• 9

  Plate the cauliflower mash first, top it with the seared salmon fillet, and serve the garlicky green beans on the side.