NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1.5 cups Broccoli florets

2 tbsp Nonfat Greek Yogurt

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

Salt and black pepper to taste

Fresh lemon wedge for serving

PREPARATION

• 1

  Place cauliflower florets and minced garlic in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

• 2

  While cauliflower steams, add broccoli florets to the same steamer basket for the last 5 minutes of cooking until bright green and tender-crisp.

• 3

  Transfer the steamed cauliflower and garlic to a food processor or bowl, adding the Greek yogurt, ghee, salt, and pepper.

• 4

  Blend or mash the cauliflower mixture until smooth and creamy, then cover to keep warm.

• 5

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

• 6

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

• 7

  Place salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

• 8

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.

• 9

  Serve the seared salmon over the garlic cauliflower mash with the steamed broccoli on the side and a fresh lemon wedge.