NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

1 cup Sweet Potato mash

2 cups Fresh Spinach

1 tsp Ghee

1 tbsp Full-fat Coconut Milk

1 clove Garlic

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of water until fork-tender.

• 2

  Drain the sweet potato and mash thoroughly with a pinch of sea salt until smooth and velvety.

• 3

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

• 4

  Heat a non-stick skillet over medium-high heat with half of the ghee.

• 5

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

• 6

  In a separate small skillet, sauté the minced garlic in the remaining ghee over medium heat until fragrant.

• 7

  Add the fresh spinach and coconut milk to the garlic, stirring constantly until the spinach is wilted and the sauce is creamy.

• 8

  Plate the sweet potato mash, top with the creamy spinach, and place the seared salmon on top.

• 9

  Finish with a fresh squeeze of lemon juice before serving.