NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

120g Sweet Potato, peeled and cubed

1 cup Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

  Drain the potatoes and mash them until smooth, adding a pinch of sea salt and a splash of water or vegetable broth if needed for a creamy consistency.

• 3

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

• 4

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

• 5

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.

• 6

  Flip the salmon and cook for another 2-3 minutes until the fish is just cooked through, then remove from the pan and set aside.

• 7

  In the same skillet, add the remaining oil, green beans, and minced garlic.

• 8

  Sauté the green beans for 4-5 minutes until they are crisp-tender and the garlic is fragrant.

• 9

  Plate the sweet potato mash first, top with the seared salmon, and serve alongside the garlic green beans with a fresh lemon wedge.