NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Salmon Fillet

1 cup Broccoli Florets

1.5 cups Cauliflower

1.5 tablespoons Rolled Oats

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

• 1

  Pulse the rolled oats in a blender or food processor until they reach a fine, flour-like consistency.

• 2

  Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of salt on a baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  Steam the cauliflower florets in a pot with a small amount of water for 8-10 minutes until very soft.

• 5

  Pat the salmon dry and press the top of the fillet into the oat flour to create an even coating.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon crust-side down for 4 minutes.

• 7

  Flip the salmon and cook for another 3-4 minutes until the fish is opaque and the oat crust is golden.

• 8

  Drain the cauliflower and mash it with the Greek yogurt and minced garlic until smooth and creamy.