NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

120g Sweet Potato

100g Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes for faster cooking.

• 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, set up a steamer basket over another pot of simmering water and steam the green beans for 5-7 minutes until bright green and tender-crisp.

• 4

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

• 5

  Heat 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 golden and crispy.

• 7

  Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

• 8

  Drain the sweet potatoes and mash them thoroughly, mixing in the lemon juice for a bright, tangy finish.

• 9

  Plate the salmon alongside the sweet potato mash and green beans, drizzling any remaining pan juices over the fish.