NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

200g Sweet Potato, peeled and cubed

2 cups Fresh Spinach

1 tbsp Ghee

2 tbsp Full-Fat Coconut Milk

1 clove Garlic, minced

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook until tender, about 10-12 minutes.

• 2

  While potatoes boil, season the salmon fillet with salt and pepper.

• 3

  Heat half of the ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crisp.

• 4

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F, then remove from the pan to rest.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Add the spinach and coconut milk to the skillet, stirring until the spinach is wilted and the sauce has thickened slightly.

• 7

  Drain the sweet potatoes and mash them with the remaining ghee until smooth.

• 8

  Plate the garlic mashed sweet potatoes, top with the seared salmon, and serve the creamy spinach on the side.