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Serves 2
We’re loving how fancy this dish looks but mostly, we’re loving how delicious it is! Spinach sautéed in avocado oil and topped with crunch pecans is layered with fatty salmon and finished off with prosciutto-wrapped green beans, wow! Make this when you want to impress your loved ones, and that includes yourself!
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients:
Spinach:
2 tablespoons avocado oil
4 cups baby spinach
½ teaspoon sea salt
¼ teaspoon cracked black pepper
2 tablespoons chopped pecans
Salmon:
1 tablespoon avocado
2 3-ounce wild-caught salmon filets
½ teaspoon sea salt
¼ teaspoon cracked black pepper
1 tablespoon fresh lemon juice
Green Beans:
16 green beans, raw or steamed for 5 minutes
2 slices of prosciutto
Sprinkle of sea salt & black pepper
Garnish:
2 tablespoons avocado oil
Instructions:
Heat 1 tablespoon of avocado oil in a large skillet set to medium-low.
Sauté spinach with sea salt and black pepper until it is wilted, about 2 minutes. Stir in lemon juice and set aside.
In the same skillet, add avocado oil and increase heat to medium-high. Season salmon with sea salt and pepper. Place salmon filets, skin-side up, in the hot skillet and sear for 2 minutes per side.
While salmon is searing, wrap a slice of prosciutto around a small bundle of green beans.
Plate for two, first spinach, garnished with chopped pecans, followed by a salmon filet and a bundle of prosciutto-wrapped green beans and 1 tablespoon each of avocado oil.
Save any leftovers in the fridge for up to 2 days.
Enjoy!
Calories: 541
Carbs: 8
Net Carbs: 4
Protein: 37
Fat: 42
Prosciutto Green Beans over Salmon & Spinach
