NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

120g Sweet Potato, cut into wedges

110g Fresh Green Beans, trimmed

1.5 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the sweet potato wedges and green beans with half of the avocado oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

• 5

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

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.

• 8

  Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

• 9

  Remove the salmon from the pan and serve alongside the roasted sweet potatoes and green beans.