Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Salmon Fillet; 1 cup Asparagus spears; 1.5 cups Cauliflower florets; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Extra Virgin Olive Oil

Nutrition

Per serving

458 calories

Protein: 46g; 39% of calories
Carbs: 14g; 12% of calories
Fat: 26g; 50% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.
Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and pulse until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the creamy cauliflower mash, top with the roasted asparagus, and place the seared salmon on top.

Nutrition

Ingredients

Instructions

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