NUTRITION

SERVINGS

INGREDIENTS

8 ounces Wild Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized.

• 4

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

• 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 until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness, then remove from the pan and set aside.

• 8

  In the same skillet, add the green beans and minced garlic with a splash of water.

• 9

  Sauté the beans for 5 minutes until they are crisp-tender and the garlic is fragrant.

• 10

  Plate the seared salmon alongside the roasted sweet potatoes and garlicky green beans, finishing with a fresh squeeze of lemon juice.