NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato, cubed

110 grams Fresh Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  While potatoes boil, set up a steamer basket over another pot of simmering water and steam the green beans until they are bright green and crisp-tender.

• 3

  Preheat a grill or grill pan over medium-high heat and brush the salmon fillet with half of the olive oil, seasoning with salt, pepper, and half of the minced garlic.

• 4

  Grill the salmon for approximately 4-5 minutes per side or until the internal temperature reaches 145 degrees and the fish flakes easily with a fork.

• 5

  Drain the sweet potatoes and mash them thoroughly, adding a splash of the remaining olive oil or a spoonful of the cooking water to reach a smooth consistency.

• 6

  Whisk together the remaining garlic and fresh lemon juice to create a light glaze.

• 7

  Plate the grilled salmon alongside the sweet potato mash and green beans, drizzling the lemon-garlic glaze over the fish just before serving.