NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato

100 grams Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

• 1

  Peel the sweet potato and cut into one-inch cubes.

• 2

  Place sweet potato cubes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 3

  Drain the potatoes and mash until smooth, adding a pinch of salt and a splash of hot water if needed for consistency.

• 4

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

• 5

  Heat half of the olive oil in a non-stick 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 crisp.

• 7

  Flip the salmon and cook for another 3 minutes or until it reaches your desired level of doneness, then remove from the pan.

• 8

  In the same skillet, add the remaining oil, trimmed green beans, and minced garlic.

• 9

  Sauté the green beans for 5-6 minutes until tender-crisp and fragrant.

• 10

  Plate the salmon with the mashed sweet potato and garlic green beans, finishing with a squeeze of fresh lemon juice.