NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Wild Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Fresh Green Beans, trimmed

1 tsp Avocado Oil

0.5 tsp Ghee

2 cloves Garlic, minced

Sea salt and black pepper to taste

Fresh lemon wedge

PREPARATION

• 1

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

• 2

  Drain the potatoes and mash them with the ghee and a pinch of sea salt until smooth and creamy.

• 3

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

• 4

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

• 5

  Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

• 6

  Remove the salmon from the pan and set aside to rest.

• 7

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

• 8

  Sauté for 3-4 minutes until the beans are bright green and crisp-tender.

• 9

  Plate the salmon alongside the sweet potato mash and garlic green beans, finishing with a squeeze of fresh lemon juice.