NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Yukon gold potato

1 cup Broccoli florets

1 tsp Ghee

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Peel and cube the Yukon gold potato, then boil in a small pot of salted water for 12-15 minutes until tender.

• 2

  Drain the potatoes and mash them thoroughly with the ghee and half of the minced garlic until smooth.

• 3

  Preheat your oven to 400°F and toss the broccoli florets with olive oil, a pinch of sea salt, and black pepper on a baking sheet.

• 4

  Roast the broccoli for 15 minutes until the edges are slightly crisp and tender.

• 5

  Season the salmon fillet with dried oregano, the remaining sea salt, black pepper, and the rest of the minced garlic.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the center is flaky.

• 7

  Serve the salmon over the warm garlic mash with the roasted broccoli on the side, garnished with freshly chopped parsley.