NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

200 grams Sweet Potato

1.5 cups Fresh Green Beans

0.5 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Place the salmon skin-side up in the pan and sear until a golden crust forms.

• 6

  Flip the salmon and cook until the flesh is opaque and flakes easily with a fork.

• 7

  In a separate pan, heat the remaining olive oil and sauté the green beans and minced garlic until the beans are tender-crisp.

• 8

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