NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato

1 cup Green Beans

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.

• 2

  While the potatoes boil, place green beans in a steamer basket over simmering water and steam for 5-7 minutes until bright green and crisp-tender.

• 3

  Drain the sweet potatoes and mash them thoroughly with a fork or potato masher until fluffy and smooth.

• 4

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

• 5

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

• 6

  Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden-brown crust forms.

• 7

  Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the seared salmon alongside the sweet potato mash and steamed green beans, finishing the entire dish with a fresh squeeze of lemon juice.