NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

150g Sweet Potato (peeled and cubed)

150g Fresh Green Beans (trimmed)

1 tsp Extra Virgin Olive Oil

1 clove Garlic (minced)

PREPARATION

• 1

  Place the cubed sweet potato in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 2

  Drain the sweet potatoes and mash thoroughly with a pinch of sea salt until smooth and creamy.

• 3

  While potatoes cook, steam the green beans for 4-5 minutes until they are crisp-tender and bright green.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 5

  Season the salmon fillet with salt and pepper, then place it skin-side down in the pan.

• 6

  Sear the salmon for 3-4 minutes per side until the exterior is golden and the inside is cooked to your preference.

• 7

  Remove the salmon from the pan and lower the heat to medium.

• 8

  Add the minced garlic and steamed green beans to the skillet, tossing for 1 minute until the garlic is fragrant.

• 9

  Plate the salmon over the sweet potato mash and serve with the garlic green beans on the side.