NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato

100 grams Green Beans

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until soft and fork-tender.

• 2

  While the potatoes boil, place the green beans in a steamer basket over simmering water and steam for 5-6 minutes until bright green and crisp-tender.

• 3

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

• 4

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

• 5

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

• 6

  Flip the salmon and cook for another 3-4 minutes or until the fish is opaque and flakes easily with a fork.

• 7

  Drain the sweet potatoes and mash them thoroughly with a fork or masher until smooth and fluffy.

• 8

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