NUTRITION

SERVINGS

INGREDIENTS

6.9 oz Wild Salmon Fillet

120g Sweet Potato, cubed

1 cup Green Beans, trimmed

2 tsp Avocado Oil

1 clove Garlic, minced

1 tsp Lemon Juice

PREPARATION

• 1

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

• 2

  Drain the sweet potatoes and mash them until smooth, seasoning with a pinch of salt and pepper.

• 3

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

• 4

  Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and cook for another 2-3 minutes until opaque and cooked through, then remove from the pan.

• 7

  In the same skillet, add the remaining teaspoon of oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 8

  Add the green beans to the skillet with a splash of water, covering to steam for 3-4 minutes until crisp-tender.

• 9

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