NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

150g Sweet Potato, peeled and cubed

1.5 cups Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp Grass-Fed Ghee

2 cloves Garlic, minced

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

• 2

  Drain the sweet potatoes and mash them with half a teaspoon of ghee and a pinch of sea salt until smooth.

• 3

  While potatoes cook, heat a non-stick skillet over medium-high heat with the olive oil.

• 4

  Season the salmon with salt and pepper, then place skin-side down in the hot pan.

• 5

  Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes to your desired doneness.

• 6

  Remove the salmon and let it rest; in the same pan, add the remaining ghee and minced garlic.

• 7

  Toss in the green beans and sauté for 5-7 minutes until tender-crisp and lightly browned.

• 8

  Plate the mashed sweet potato alongside the garlic green beans and top with the seared salmon.