NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

125g Sweet Potato, peeled and cubed

1.5 cups Fresh Green Beans, trimmed

1.5 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Place the cubed sweet potato in a pot of boiling water and cook for 10-12 minutes until tender, then drain and mash until creamy, seasoning with a pinch of salt.

• 2

  While the potatoes cook, heat half of the olive oil in a non-stick skillet over medium-high heat.

• 3

  Season the salmon fillet with salt and pepper, then place it skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.

• 4

  Flip the salmon and cook for another 3-4 minutes until cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the remaining olive oil, green beans, and minced garlic, sautéing for 5 minutes until the beans are tender-crisp.

• 6

  Plate the salmon alongside the sweet potato mash and green beans, drizzling the lemon juice over the fish just before serving.