NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

150g Yukon Gold Potatoes, chopped

100g Fresh Green Beans, trimmed

1 tsp Ghee

1/2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Unsweetened Almond Milk

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Place chopped potatoes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until tender.

• 2

  While potatoes boil, place green beans in a steamer basket over simmering water for 5-7 minutes until bright green and crisp-tender.

• 3

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

• 4

  Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

• 5

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

• 6

  Drain the potatoes and return them to the pot; add the ghee, minced garlic, and almond milk.

• 7

  Mash the potatoes until creamy and smooth, adjusting seasoning to taste.

• 8

  Serve the seared salmon over the garlic mash with the steamed green beans on the side.