NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Coho Salmon Fillet

150g Sweet Potato, cubed

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

  While potatoes cook, steam the green beans for 4 minutes until they are bright green and crisp-tender.

• 3

  Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

• 4

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

• 5

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan.

• 7

  In the same skillet, add the minced garlic and steamed green beans, sautéing for 1-2 minutes until fragrant.

• 8

  Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a smoother consistency.

• 9

  Plate the salmon alongside the sweet potato mash and garlic green beans, serving immediately.