NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Non-fat Greek Yogurt

2 tsp Olive Oil

1 clove Garlic

1/2 tsp Lemon juice

1/2 tsp Salt and Pepper

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 12 to 15 minutes until tender.

• 3

  Steam the cauliflower florets and peeled garlic clove in a steamer basket over boiling water for 10 to 12 minutes until very soft.

• 4

  Transfer the steamed cauliflower and garlic to a food processor, add the Greek yogurt and a pinch of salt, and blend until a velvety smooth mash forms.

• 5

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

• 6

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

• 7

  Place the salmon in the pan and sear for 4 to 5 minutes on the first side, then flip and cook for another 2 to 3 minutes until the fish flakes easily.

• 8

  Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and finish with a squeeze of fresh lemon juice.