NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

130g Sweet Potato

100g Green Beans

1 tsp Avocado Oil

1 tsp Ghee

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of salted water until fork-tender.

• 2

  While the potatoes cook, place green beans in a steamer basket over boiling water and cook until bright green and crisp-tender.

• 3

  Pat the salmon fillet completely dry with paper towels and season the flesh side with sea salt and black pepper.

• 4

  Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 5

  Place salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

• 6

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

• 7

  Drain the sweet potatoes and mash thoroughly with the ghee and a pinch of salt until smooth and fluffy.

• 8

  Serve the crispy salmon over the sweet potato mash with the steamed green beans on the side, finishing with a squeeze of fresh lemon juice.