SALMON & SWEET POTATO CASSEROLE

INGREDIENTS

8 sweet potatoes, thinly sliced

4 cups salmon meat, cooked and shredded

1 red onion, chopped

2 carrots, chopped

1 celery stalk, chopped

A pinch of sea salt

Black pepper to taste

2 tablespoons chives, chopped

2 cups coconut milk

2 garlic cloves, minced

3 tablespoons ghee

DIRECTIONS

Heat up a pan with the ghee over medium heat, add the garlic and cook for 1 minute. Add coconut milk, salt and pepper, stir, cook for 3 minutes more and take off the heat. In a bowl, mix the carrots with salmon, celery, chives, onion and pepper to taste and stir. Arrange a layer of potatoes in a baking dish, add some of the coconut sauce, add half of the salmon mix, the rest of the potatoes, top with the remaining sauce, place in the oven at 375 degrees F and bake for 1 hour. Divide between plates and serve hot.

NUTRITIONAL VALUE

Fat: 50 g

Carbs: 40 g

Protein: 48 g

Total Calories: 400 Calories