NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Atlantic Salmon fillet

120g Sweet potato, cubed

100g Fresh green beans, trimmed

1.5 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

Pinch of sea salt and black pepper

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, salt, and pepper, then spread them on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the green beans to the baking sheet, tossing them with the potatoes, and roast for another 10-12 minutes until the vegetables are tender.

• 5

  While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

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

• 7

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until cooked through.

• 8

  Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.