NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Salmon Fillet

150 grams Sweet Potato

1 cup Green Beans

1/4 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of water until fork-tender.

• 2

  Steam the green beans in a steamer basket over boiling water until they are bright green and crisp-tender.

• 3

  Pat the salmon dry and season both sides with salt and black pepper.

• 4

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

• 5

  Place the salmon in the skillet and sear for 4-5 minutes until the edges are golden and crisp.

• 6

  Flip the salmon and cook for another 2-3 minutes until cooked through.

• 7

  Drain the sweet potatoes and mash them with the Greek yogurt until smooth and creamy.

• 8

  Toss the steamed green beans with minced garlic and the lemon juice.

• 9

  Plate the sweet potato mash, top with the seared salmon, and serve with the garlicky green beans.