NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

120 grams Sweet Potato, peeled and cubed

100 grams Fresh Green Beans, trimmed

2 ounces Nonfat Plain Greek Yogurt

1 teaspoon Avocado Oil

1 clove Garlic, minced

PREPARATION

• 1

  Place cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 2

  Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy; season with a pinch of sea salt if desired.

• 3

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

• 4

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

• 5

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

• 6

  Remove the salmon from the pan and set aside to rest.

• 7

  In the same skillet, add the green beans and minced garlic, sautéing for 3-5 minutes until the beans are bright green and crisp-tender.

• 8

  Plate the sweet potato mash, top with the seared salmon, and serve the garlic green beans on the side.