Yield: 2 servings<\/div>\n

<\/div>\n

Ingredients:<\/div>\n

For the salmon:<\/div>\n

1 large salmon fillet about 12 oz<\/div>\n

1 tablespoon maple syrup<\/div>\n

2 tablespoons whole grain mustard<\/div>\n

Salt and pepper to taste<\/div>\n

For the mash:<\/div>\n

1 large sweet potato<\/div>\n

3 cloves garlic minced<\/div>\n

1\/4 cup coconut milk<\/div>\n

1 teaspoon coconut oil<\/div>\n

Salt and pepper to taste<\/div>\n

<\/div>\n

Directions:<\/div>\n

For the salmon:
\n1. Preheat oven to 425\u00b0.
\n2. Season salmon with salt and pepper.
\n3. Combine mustard and maple syrup in a small bowl then brush half over salmon.
\n4. Heat a bit of coconut oil in a skillet over medium high heat.
\n5. Sear salmon flesh side down until a nice crust forms from the mustard (about 4-5 minutes).
\n6. Brush with remaining sauce and transfer to a baking dish skin side down.
\n7. Roast for 10-15 minutes depending on the thickness of your salmon.<\/div>\n

For the Mash:
\n8. Boil the sweet potato until soft. You can cut it into smaller pieces to make this step go faster.
\n9. Heat a bit of coconut oil in a pot over medium heat, saut\u00e9 the garlic until fragrant about 1 minute.
\n10. Put the sweet potato in with the garlic and mash using a fork or potato masher.
\n11. Pour in the coconut milk and either using an immersion blender or potato masher blend or mash until light and fluffy.
\n12. Season with salt and pepper to taste.<\/div>\n","protected":false},"excerpt":{"rendered":"