NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

100 g Yukon gold potato

1.5 cup broccoli florets

1 tsp ghee

0.5 tsp olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried dill

PREPARATION

• 1

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

• 2

  Peel and chop the Yukon gold potato into 1-inch cubes. Place them in a small pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

  While the potatoes boil, place the salmon fillet on the prepared baking sheet. Rub with olive oil and season with sea salt, black pepper, dried dill, and lemon juice.

• 4

  Bake the salmon in the oven for 10-12 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• 5

  While the salmon bakes, place the broccoli florets in a steamer basket over boiling water. Steam for 5-6 minutes until they are bright green and crisp-tender.

• 6

  Drain the cooked potatoes and return them to the pot. Add the ghee and one finely minced or pressed garlic clove. Mash thoroughly until smooth and creamy.

• 7

  Plate the garlic mashed potatoes alongside the baked salmon and steamed broccoli. Serve immediately while hot.