NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

5 Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

1/2 Lemon, juiced

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

• 1

  Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

• 2

  During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to cook until tender-crisp.

• 3

  While vegetables steam, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 4

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

• 5

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

• 6

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

• 7

  Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, salt, and pepper.

• 8

  Blend the cauliflower until smooth and creamy.

• 9

  Plate the cauliflower mash first, top with the pan-seared salmon, and serve the steamed asparagus on the side.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.