NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

1 cup cubed Sweet Potato

1 cup fresh Green Beans

1 tsp Extra Virgin Olive Oil

Salt and black pepper to taste

1/2 Lemon for garnish

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Trim the ends of the green beans and add them to the baking sheet with the potatoes, roasting for another 10-12 minutes until both are tender.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

• 6

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

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4-5 minutes without moving it until the skin is golden and very crisp.

• 9

  Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

• 10

  Serve the salmon immediately alongside the roasted vegetables with a fresh squeeze of lemon juice.