NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Brussels sprouts

0.25 cup Cooked brown rice

1 tsp Extra virgin olive oil

1 tsp Grass-fed ghee

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Cracked black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and cut them in half.

• 3

  In a bowl, toss the sprouts with the olive oil, garlic powder, and half of the sea salt until evenly coated.

• 4

  Spread the sprouts on the baking sheet and roast for 20-25 minutes, tossing halfway through, until the edges are golden and crispy.

• 5

  While the vegetables roast, warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

• 6

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and cracked black pepper.

• 7

  Heat the ghee in a non-stick skillet over medium-high heat until melted and shimmering.

• 8

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure a crispy skin.

• 9

  Flip the salmon carefully and cook for an additional 2-3 minutes or until the internal temperature reaches 145°F.

• 10

  Remove the skillet from heat and drizzle the fresh lemon juice over the salmon fillet.

• 11

  Plate the salmon alongside the roasted Brussels sprouts and brown rice, serving immediately.