NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon fillet

1 cup Asparagus spears, trimmed

2 cups Cauliflower florets

1 tbsp Extra virgin olive oil

2 tbsp Non-fat plain Greek yogurt

2 cloves Garlic, minced

Sea salt, black pepper, and lemon wedges to taste

PREPARATION

• 1

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

• 2

  Toss the trimmed asparagus with half of the olive oil, sea salt, and pepper, then spread in a single layer on the baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, steam the cauliflower florets until they are very soft, approximately 8-10 minutes.

• 5

  Drain the cauliflower thoroughly and place in a food processor or bowl with the Greek yogurt, minced garlic, salt, and pepper.

• 6

  Blend or mash the cauliflower until it reaches a smooth, creamy consistency.

• 7

  Season the salmon fillet with salt and pepper on both sides.

• 8

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 9

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

• 10

  Flip the salmon and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork.

• 11

  Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.