serves 2
1 Tbs. ghee
2 filets of wild-caught salmon (I buy from Santa Monica Seafood, for those of you in L.A. looking for fresh fish)
1 tsp. sea salt
1/2 lb. fresh green beans (you can snip the ends off with kitchen scissors if you like)
3-5 thinly sliced radishes
1/2 cup chopped purple cabbage
1 Tbs. fresh parsley, chopped
1 Tbs. fresh lemon juice or balsamic vinegar
Pinch of sea salt
Fresh dill
Fresh lemon wedges
1-2 Tbs. olive or avocado oil
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INSTRUCTIONS:
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Preheat oven to 350 degrees.
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Rub salmon with ghee, sprinkle sea salt over it and stick in in the oven for 15 minutes.
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Steam your green beans for 5 minutes.
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Toss your sliced radish and chopped cabbage in a salad bowl with fresh parsley, 1-2 Tbs. of either olive or avocado oil, fresh lemon juice or vinegar (or both. Go crazy) and a pinch of sea salt.
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Serve your salmon on a plate with a sprig of fresh dill and a fresh lemon wedge.
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Serve your green beans and salad alongside your salmon and if you like, pour a little more olive or avocado oil on your whole plate.
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And there you have it. A simple, satisfying, Whole30 meal that will be ready so much faster than that pizza delivery service around the corner.
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Trust me.
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Enjoy and have a beautiful weekend!
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