NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

1 cup Fresh Green Beans, trimmed

1 tsp Avocado Oil

1 tsp Ghee

2 cloves Garlic, minced

Pinch of Sea Salt and Black Pepper

Optional: Lemon wedge for serving

PREPARATION

• 1

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

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat with the avocado oil.

• 4

  Season the salmon fillet with sea salt and pepper, then place it skin-side up in the skillet.

• 5

  Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just cooked through.

• 6

  Drain the sweet potatoes and mash them with the ghee and a pinch of salt until smooth.

• 7

  In the same skillet used for the salmon, quickly sauté the minced garlic and steamed green beans for 1-2 minutes until fragrant.

• 8

  Plate the sweet potato mash, top with the seared salmon, and serve the garlic green beans on the side with a fresh lemon squeeze.