NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

150g Sweet Potato, peeled and cubed

100g Fresh Green Beans, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of water and bring to a boil, cooking for 12-15 minutes until fork-tender.

• 2

  Drain the sweet potatoes and mash them thoroughly until smooth, adding a pinch of sea salt for flavor.

• 3

  While the potatoes cook, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until they are bright green and crisp-tender.

• 4

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

• 5

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

• 6

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.

• 7

  Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the seared salmon alongside the mashed sweet potatoes and steamed green beans.

• 9

  Drizzle the fresh lemon juice over the salmon and vegetables just before serving.