NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Sea salt and black pepper to taste

Fresh lemon wedge

PREPARATION

• 1

  Steam the cauliflower florets and the whole garlic clove together until very tender, approximately 10 to 12 minutes.

• 2

  While the cauliflower steams, pat the salmon fillet dry and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.

• 4

  Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until the center is just opaque.

• 5

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

• 6

  Drain the steamed cauliflower and garlic thoroughly, then transfer to a blender or food processor with the Greek yogurt and a pinch of salt.

• 7

  Blend the cauliflower mixture until smooth and creamy to create the garlic mash.

• 8

  Plate the garlic cauliflower mash, top with the pan-seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.