NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Salmon Fillet

150 grams Sweet Potato, peeled and cubed

1 cup Green Beans, trimmed

2 ounces Nonfat Greek Yogurt

1 teaspoon Avocado Oil

PREPARATION

• 1

  Place the cubed sweet potatoes in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

• 2

  Add the green beans to the steamer during the last 5 minutes of the potato cooking time until they are crisp-tender.

• 3

  Transfer the cooked sweet potatoes to a bowl and mash thoroughly with the Greek yogurt and a pinch of sea salt until silky and smooth.

• 4

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

• 5

  Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.

• 6

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

• 7

  Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

• 8

  Serve the seared salmon over the sweet potato mash with the steamed green beans on the side.