NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Salmon Fillet

130g Sweet Potato, cubed

100g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Drain the potatoes and mash them until smooth, adding a splash of water or unsweetened almond milk if needed for consistency.

• 3

  Heat half of the olive oil in a skillet over medium heat and sauté the green beans and minced garlic for 5-7 minutes until tender-crisp.

• 4

  Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

• 7

  Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

• 8

  Serve the crispy salmon immediately alongside the sweet potato mash and garlic green beans.