NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

150g Red Potatoes

100g Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Lemon Juice

1/2 tsp Dried Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the diced potatoes with half of the olive oil, dried rosemary, and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  Season the salmon fillet with sea salt and black pepper on both sides.

• 5

  Heat the remaining 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, then flip and cook for another 3-4 minutes until opaque.

• 7

  Remove the salmon and add the green beans and minced garlic to the same skillet, sautéing for 3-5 minutes until tender-crisp.

• 8

  Serve the seared salmon alongside the roasted potatoes and garlic green beans, finished with a squeeze of fresh lemon juice.