By JLuke Morris
Peel and cut the sweet potato into small cubes. Place them in a pot of boiling salted water and cook for about 10-12 minutes, or until tender.
While the sweet potato is cooking, heat half the ghee or olive oil in a skillet over medium heat. Add the minced garlic and broccoli florets, and sauté for 5-7 minutes, until the broccoli is just tender. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet, add the remaining ghee or olive oil over medium-high heat. Season the salmon fillet with salt and pepper. Once the oil is hot, place the salmon fillet skin-side down in the skillet. Sear for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Add a lemon slice on top of the salmon for extra flavor while cooking.
Drain the cooked sweet potatoes, then mash them using a fork or potato masher. Add a small amount of salt and pepper to taste. If desired, add a small amount of butter or olive oil for a creamier texture.
Plate the dish by placing a generous spoonful of sweet potato mash and broccoli on a plate, then top with the pan-seared salmon. Serve with an additional lemon slice if desired.
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This Main Course Seafood Gluten-Free recipe is ready in 35 minutes and features salmon fillet, broccoli florets, sweet potato and other delicious ingredients. Contains 450 calories total.
Peel and cut the sweet potato into small cubes. Place them in a pot of boiling salted water and cook for about 10-12 minutes, or until tender.
While the sweet potato is cooking, heat half the ghee or olive oil in a skillet over medium heat. Add the minced garlic and broccoli florets, and sauté for 5-7 minutes, until the broccoli is just tender. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet, add the remaining ghee or olive oil over medium-high heat. Season the salmon fillet with salt and pepper. Once the oil is hot, place the salmon fillet skin-side down in the skillet. Sear for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Add a lemon slice on top of the salmon for extra flavor while cooking.
Drain the cooked sweet potatoes, then mash them using a fork or potato masher. Add a small amount of salt and pepper to taste. If desired, add a small amount of butter or olive oil for a creamier texture.
Plate the dish by placing a generous spoonful of sweet potato mash and broccoli on a plate, then top with the pan-seared salmon. Serve with an additional lemon slice if desired.
Calories per Serving: 450
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