About the Recipe
Ingredients
• 5 wild caught salmon fillets
• 1 1⁄2 lbs sweet potatoes
• 1⁄2 lb tenderstem broccoli
• 1 Tbsp coconut oil
• 1 tsp coconut butter
• Himalayan pink salt to taste
Pesto Topping
• 1⁄2 cup chopped fresh basil
• 1⁄4 cup chopped fresh cilantro
• 6 cloves garlic
• 1⁄4 cup extra virgin olive oil
• Juice of 1⁄2 lemon
• 3⁄4 tsp garlic salt (or Himalayan pink salt)
Preparation
1.Start by preheating the oven to 400°F and bringing a large saucepan of water to a boil.
2. Quarter the sweet potatoes and add them to the boiling water. Allow them to simmer for 20 minutes and drain once they are soft. Mash the sweet potatoes with coconut oil and butter, seasoning them with pink Himalayan salt for taste.
3. For the pesto, combine the herbs and garlic in a food processor. Next, add the oil and lemon juice, seasoning with salt. Blend the mixture until it achieves a smooth consistency.
4. Lightly grease a glass baking tray with coconut oil and place the salmon on it, skin side down. Top the salmon with the prepared pesto and place it in the preheated oven for 20 minutes.
5. While the salmon is baking, blanch the tenderstem broccoli in boiling water for 5 minutes.
Once everything is cooked, distribute the food evenly into your storage containers. Start with the mashed sweet potato, followed by the tenderstem broccoli, and finally top it off with the pesto salmon. Enjoy your meal prep!