NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

120g Sweet Potato, peeled and cubed

150g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

Fresh lemon wedges, sea salt, and black pepper to taste

PREPARATION

• 1

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

• 2

  While potatoes cook, place green beans in a steamer basket over simmering water for 5-7 minutes until they are crisp-tender and vibrant green.

• 3

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

• 4

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

• 5

  Place the salmon in the pan, skin-side up, and sear for 3-4 minutes until a golden crust forms.

• 6

  Flip the salmon and cook for another 3 minutes or until cooked to your preferred doneness.

• 7

  Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a smoother consistency.

• 8

  Plate the salmon alongside the sweet potato mash and steamed green beans.

• 9

  Serve immediately with a fresh squeeze of lemon juice over the fish and vegetables.