NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 tbsp Ghee

1 cup Cremini mushrooms

2 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Full-fat coconut milk

PREPARATION

• 1

  Pat the salmon fillet completely dry with paper towels and season both sides with half of the sea salt and black pepper.

• 2

  Heat the ghee in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 4

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy, then flip and cook for 2 more minutes.

• 5

  Remove the salmon from the pan and set it aside on a warm plate to rest.

• 6

  In the same skillet, add the sliced mushrooms and sauté for 3 to 4 minutes until they have released their moisture and turned brown.

• 7

  Add the minced garlic and baby spinach to the mushrooms, stirring constantly until the spinach is fully wilted.

• 8

  Reduce the heat to low, stir in the coconut milk and the remaining salt and pepper, and simmer for 1 minute until the sauce is thick and creamy.

• 9

  Plate the creamed spinach and mushroom mixture first, then top with the pan-seared salmon fillet.