NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

200g Red Potatoes, diced

150g Fresh Green Beans

1.5 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Rosemary, chopped

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the diced red potatoes with half of the olive oil, rosemary, salt, and pepper on a baking sheet.

• 3

  Roast the potatoes for 25-30 minutes until they are golden and crispy.

• 4

  Season the salmon fillet with salt and pepper.

• 5

  Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

• 6

  In the same skillet, add the remaining olive oil and sauté the green beans and minced garlic for 5-7 minutes until tender-crisp.

• 7

  Plate the salmon alongside the roasted potatoes and garlic green beans, garnishing with a fresh lemon wedge if desired.