NUTRITION

SERVINGS

INGREDIENTS

7 ounces Pink Salmon Fillet

150 grams Sweet Potato

150 grams Green Beans

1 teaspoon Extra Virgin Olive Oil

Salt and black pepper to taste

Fresh lemon wedge

PREPARATION

• 1

  Peel the sweet potato and cut it into small, even cubes.

• 2

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

• 3

  While the potatoes boil, trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are bright green and crisp-tender.

• 4

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

• 5

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

• 6

  Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of the cooking water if needed to reach a creamy consistency.

• 9

  Plate the salmon alongside the sweet potato mash and steamed green beans.

• 10

  Finish the dish with a squeeze of fresh lemon juice over the salmon and vegetables.