NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato

150g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tsp Grass-fed Butter

1 clove Garlic

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of salted water until fork-tender.

• 2

  Drain the potatoes and mash thoroughly with the grass-fed butter until creamy and smooth.

• 3

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

• 4

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

• 5

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

• 6

  Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare.

• 7

  Remove the salmon from the pan and use the residual heat to sauté the green beans and minced garlic until tender-crisp.

• 8

  Serve the seared salmon over the sweet potato mash with the garlic green beans on the side.