NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly browned.

• 4

  While the asparagus roasts, steam the cauliflower florets until they are very soft and easily pierced with a fork.

• 5

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and minced garlic, then blend until smooth and creamy.

• 6

  Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

• 8

  Serve the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side and a fresh squeeze of lemon juice.