NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

150 grams Sweet Potato, peeled and cubed

150 grams Fresh Green Beans, trimmed

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  While the potato cooks, steam the green beans in a steamer basket for 5-7 minutes until they are bright green and crisp-tender.

• 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 and sear for 4-5 minutes on the first side until a golden crust forms.

• 6

  Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

• 7

  Drain the sweet potatoes and mash them until smooth, adding a tablespoon of the cooking water if needed for a silky texture.

• 8

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