NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

4.5 oz Baby Potatoes, halved

1 cup Green Beans, trimmed

1.5 tsp Avocado Oil

1 clove Garlic, minced

0.5 tsp Dried Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss the halved baby potatoes with half of the avocado oil, dried rosemary, salt, and pepper.

• 3

  Spread the potatoes on a baking sheet and roast until they are golden and tender.

• 4

  Pat the salmon fillet completely dry with paper towels and season both sides with salt and pepper.

• 5

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

• 6

  Place the salmon skin-side down in the pan and sear until the skin is golden and crispy.

• 7

  Flip the salmon carefully and cook until your desired level of doneness is reached, then remove it from the pan.

• 8

  In the same skillet, add the green beans and minced garlic, sautéing until they are vibrant and tender-crisp.

• 9

  Plate the salmon alongside the roasted potatoes and garlic green beans for a balanced, clean meal.