NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1.5 tbsp Extra Virgin Olive Oil

1 tsp Grass-fed Ghee

2 tbsp Chicken Bone Broth

1 clove Garlic

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season with sea salt and black pepper.

• 2

  In a small saucepan over medium heat, combine the rinsed white beans, bone broth, and half of the minced garlic.

• 3

  Simmer the beans for 5 minutes until softened, then mash with a fork or immersion blender until smooth and creamy.

• 4

  Stir in the ghee to the bean mash and season to taste, keeping it warm on low heat.

• 5

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

• 6

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

• 7

  Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan.

• 8

  In the same skillet, add the remaining olive oil and sauté the asparagus with the rest of the garlic for 4 minutes until tender-crisp.

• 9

  Plate the creamy bean mash first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.