What you need:

5 oz. wild salmon fillet
canola oil cooking spray
1/2 tsp. garlic salt and/or other fish seasonings
2 Roma tomatoes, cut in half lengthwise
2 tsp. Parmesan cheese
1 deep pot
1 chopped yellow onion
1 clove of peeled garlic
1 head of cauliflower, stem removed
4 to 6 cups low-sodium canned vegetable or chicken broth
1/2 tsp. salt
1/4 tsp. black pepper

What to do:

Spray base of pot with canola oil. Saute one chopped onion for two to four minutes, then cover with lid and allow onion to "sweat" on low heat for five to seven minutes; add garlic. Break cauliflower into large pieces and add to pot. Add broth, salt and pepper; cover and cook on low heat for 30 minutes. While cauliflower is cooking, spray the salmon with canola spray and season with your favorite herbs and spices. Place seasoned salmon fillet on a piece of aluminum foil along with the tomato halves. Sprinkle tomatoes with garlic salt and Parmesan cheese; place in preheated broiler set on low. Cook for 5 to 10 minutes. Remove cauliflower from pot, strain and mash with a large fork or blend in a blender or food processor.

Makes six servings of cauliflower puree and one serving of salmon.

Nutritional info: 310 calories, 13 grams fat, 3 grams fiber, 35 grams protein, 12 grams carbohydrates.