NUTRITION

SERVINGS

INGREDIENTS

7.4 oz Sockeye Salmon Fillet

250g Cauliflower Florets

100g Asparagus Spears

40g Non-fat Greek Yogurt

1.5 tsp Ghee

1 tsp Olive Oil

PREPARATION

• 1

  Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

• 2

  Add asparagus spears to the steamer during the last 4-5 minutes of cooking until they are bright green and tender-crisp.

• 3

  Transfer the steamed cauliflower to a blender or food processor, adding the Greek yogurt, ghee, and a pinch of salt and pepper.

• 4

  Blend the cauliflower until completely smooth and velvety, then keep warm in a covered bowl.

• 5

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

• 6

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

• 7

  Place the salmon in the pan, skin-side down, and sear for 4 minutes without moving it to achieve a crispy texture.

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and opaque.

• 9

  Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.