NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Brussels Sprouts, halved

1 tsp Avocado Oil

1/2 tsp Ghee

1 tsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Toss the halved Brussels sprouts with half of the avocado oil and a pinch of salt, then spread them on the baking sheet.

• 3

  Roast the sprouts for 20-25 minutes until the outer leaves are charred and crispy.

• 4

  While the sprouts roast, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

• 5

  Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until smooth and creamy.

• 6

  Season the salmon fillet with salt and pepper. Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

• 8

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 9

  Plate the sweet potato mash, top with the seared salmon, and serve the roasted sprouts on the side with a fresh squeeze of lemon juice.