NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

2 heads little gem lettuce

1 tsp extra virgin olive oil

1 tsp ghee

1 clove garlic

0.25 cup low-sodium chicken broth

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan skin-side down and press gently with a spatula to ensure contact; sear for 4 to 5 minutes until the skin is golden and crispy.

• 4

  Flip the salmon and cook for another 2 to 3 minutes until the flesh is just opaque, then remove from the pan and set aside to rest.

• 5

  Wipe out the pan and add the ghee, then place the halved little gem lettuce hearts cut-side down in the skillet to sear for 2 minutes until lightly charred.

• 6

  Add the minced garlic and chicken broth to the pan, immediately cover with a lid, and braise for 2 to 3 minutes until the lettuce is tender and the liquid has reduced.

• 7

  Transfer the braised lettuce to a plate, top with the seared salmon, and drizzle with the fresh lemon juice before serving.