NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, peeled and cubed

100 grams Fresh Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Fresh Lemon Juice

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of water and bring to a boil, cooking for 10-12 minutes until tender.

• 2

  While the potatoes cook, season the salmon fillet with a pinch of salt and black pepper.

• 3

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

• 4

  Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.

• 5

  In a separate small pan, heat the remaining oil and sauté the green beans and minced garlic for 4-5 minutes until tender-crisp.

• 6

  Drain the sweet potatoes and mash them thoroughly using a fork or masher, adding a tablespoon of hot water if needed for a smoother texture.

• 7

  Plate the sweet potato mash, top with the seared salmon, and serve alongside the garlicky green beans with a squeeze of fresh lemon juice.