NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon Fillet

150g Sweet Potato, cubed

100g Green Beans, trimmed

1 tbsp Extra Virgin Olive Oil

1 tsp Dried Rosemary

1 Lemon wedge

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces then toss with two teaspoons of olive oil, dried rosemary, salt, and pepper.

• 3

  Spread the sweet potatoes on the prepared baking sheet and roast for 20 to 25 minutes until they are tender and slightly caramelized.

• 4

  While the potatoes roast, place the trimmed green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until crisp-tender.

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

• 6

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

• 7

  Place the salmon in the skillet and sear for 4 to 5 minutes per side until a golden crust forms and the fish flakes easily with a fork.

• 8

  Arrange the seared salmon on a plate alongside the roasted sweet potatoes and steamed green beans.

• 9

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables before serving.