NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon

150g Sweet Potato

1 cup Green Beans

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tsp Lemon Juice

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of water until fork-tender, about 12-15 minutes.

• 2

  While the potato boils, place green beans in a steamer basket over simmering water and steam until crisp-tender, about 5-7 minutes.

• 3

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

• 4

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

• 5

  Place the salmon in the skillet 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 the internal temperature reaches 145°F.

• 7

  Drain the sweet potatoes and mash them in a bowl with the Greek yogurt until smooth and creamy.

• 8

  Plate the sweet potato mash, top with the seared salmon, and serve alongside the steamed green beans with a fresh squeeze of lemon juice.