NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

2 cups Cauliflower Florets

1 cup Fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Non-fat Plain Greek Yogurt

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  While the cauliflower is steaming, lightly steam the green beans in a separate basket or during the last 5 minutes of the cauliflower's time until they are bright green and crisp-tender.

• 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 1 teaspoon of the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 5

  Place the salmon in the pan skin-side up and sear for 4-5 minutes without moving it to develop a golden-brown crust.

• 6

  Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F or your desired level of doneness.

• 7

  Drain the steamed cauliflower thoroughly and place it in a bowl with the remaining 1/2 teaspoon of olive oil, Greek yogurt, and minced garlic.

• 8

  Mash the cauliflower using a potato masher or immersion blender until creamy and smooth.

• 9

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