Ingredients

• 2 wild-caught salmon fillets (6 oz each)

• 2 medium beets, roasted & peeled

• Juice of 1 orange

• 2 cloves garlic, minced

• 1-inch knob fresh ginger, grated

• 4 cups kale or spinach, chopped

• 1 tbsp avocado oil or coconut oil

• Sea salt & cracked black pepper (to taste)

• Fresh parsley (for garnish)

DIRECTIONS:

• Prepare Beet Purée: Roast beets until tender, peel, and blend with orange juice, a pinch of sea salt, and a splash of water until smooth. Keep warm.

• Cook Salmon: Pan-sear salmon fillets in avocado oil, skin side down first, until crispy. Flip and cook until medium-rare or preferred doneness.

• Sauté Greens: In the same pan, add garlic, ginger, and kale/spinach. Sauté lightly until wilted but still vibrant green.

• Assemble: Spread beet-citrus purée on the plate, top with salmon, and serve alongside garlic-ginger greens. Garnish with parsley.

Macronutrients

• Protein: 38 g

• Fat: 26 g

• Carbohydrates: 34 g

  • Fiber: 17 g

  • Net Carbs:17 g