Post Run Euphoria FISH. Actually, SALMON

K.I.S.S. / HEALTHY EATING
Time & again people have said, “Elizabeth! Keep it SIMPLE!”
Where in my name does it say I’m SIMPLE?
I have a long name.
I like long explanations.
However,
This time I made a short & sweet, yet tasty & super nutritious recipe.
The only “complicated” part is deciding how you like to cut your carrot 🥕 the shallot, & the Brussels sprouts.
Me, I prefer a thin biased cut for my carrot, a thin slice of the shallot, & a thin slice/shred of the Brussels.
But it’s totally your call.
You, after all, are the consumer. And you must like the food you consume or this will never work. This thing we call “HEALTHY EATING”
…
6 oz wild salmon
2 tsps butter from grass-fed cows
Dash sea salt & pepper
1 carrot 🥕 thinly sliced on the bias
1 shallot, peeled & sliced
3-4 Brussels sprouts, sliced
2 cloves garlic, minced
…
Heat butter, salt & pepper in a skillet set ok medium-high heat
Add salmon, skin side down
Place a lid on & cook while you slice the veggies.
Add veggies as you finish slicing
Cool about 5 minutes.
Flip salmon. Cool about 3 minutes, until it flakes at the thickest part & is fully pink in the center
…
Serving size: 14 oz / Cost $5.75
NUTRITION:
436 cals • 42g PRO • 27g Carbs •
4g fiber • 8g sugar • 18g Fat • 161% Vit A • 21% Thiamine • 18% Riboflavin • 64% Niacin • 69% B6 • 118% B12 • 89% Vit C • 1% Vit D • 9% Vit E • 18% Folate • 18% Pantothenic Acid • 14% Calcium • 10% Copper • 15% Iron •20% Magnesium • 25% Manganese • 54% Phosphorus • 42% Potassium • 92% Selenium • 9% Zinc/ Omega-3 fats: 2,270 mg
Omega-6 : Omega-3 fats = 0.35:1
Ideal is less