Pan Fried Cinnamon Salmon

Cinnamon is one of those spices that is just as nice in a savoury dish as it is in sweet ones.
It pairs beautifully with this salmon and the buttery flavour of the ghee if you decide to use it just adds to the flavour.

Note: For AIP use coconut oil.

Prep time: 5 mins
Cook time: 15 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of extra virgin olive oil (separated)

100 grams of salmon, skin off

75 grams of sweet potato, sliced and cut in thick chips

1 teaspoon of extra virgin olive oil

1/4 teaspoon of ground cinnamon

1 large pinch of sea alt

30 grams of green beans, trimmed

60 grams of zucchini, sliced

Method

Heat 1 teaspoon of the olive oil in a large fry pan over medium high heat.

Place the sweet potato in the pan and cook until nicely browned.

Once the sweet potato is almost cooked drizzle the salmon with the remaining oil and sprinkle with cinnamon and sea salt. Add the salmon to the pan, pushing the sweet potato to the side and cook on one side for 4 minutes.

Turn the salmon and add the beans and zucchini to the pan, tossing to coat in the oil. Cook for a further 3-4 minutes, turning the vegetables continuously.

Place the vegetables on a serving plate and top with the salmon. Enjoy!

Calories: 411
Protein: 24.5
Carbs: 13.6
Fibre: 5.2
Fat: 28.1

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