NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

150 grams Sweet Potato, peeled and cubed

150 grams Fresh Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon Zest

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook until tender, about 10-12 minutes.

• 2

  Drain the potatoes and mash them thoroughly, adding a tablespoon of the cooking water if needed for a creamy consistency.

• 3

  While potatoes cook, heat half of the olive oil in a non-stick skillet over medium-high heat.

• 4

  Season the salmon fillet with sea salt and pepper, then place it in the skillet skin-side down.

• 5

  Sear the salmon for 4-5 minutes per side until the internal temperature reaches 145°F and the edges are crisp.

• 6

  In a separate small pan, heat the remaining olive oil and sauté the green beans and minced garlic until the beans are bright green and crisp-tender.

• 7

  Plate the sweet potato mash, top with the seared salmon, and serve the garlic green beans on the side.

• 8

  Garnish the entire dish with fresh lemon zest for a bright finishing touch.