NUTRITION

SERVINGS

INGREDIENTS

7.4 oz Wild Salmon Fillet

1 large Sweet Potato

2 cups Green Beans

2 tsp Avocado Oil

1 tsp Dried Rosemary

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into bite-sized pieces and toss them with half of the avocado oil, dried rosemary, and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 25 minutes until they are tender and slightly caramelized.

• 4

  While the potatoes roast, trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes.

• 5

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

• 6

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

• 7

  Place the salmon in the hot skillet skin-side up and sear for 4 minutes until a golden crust forms.

• 8

  Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

• 9

  Plate the seared salmon alongside the roasted sweet potatoes and steamed green beans, finishing with a fresh squeeze of lemon juice.