NUTRITION

SERVINGS

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

120g Sweet Potato

100g Fresh Green Beans

1 tsp Avocado Oil

Sea Salt and Black Pepper to taste

1 Lemon Wedge

PREPARATION

• 1

  Peel the sweet potato and cut into uniform cubes, then boil in a pot of water until fork-tender.

• 2

  Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.

• 3

  Trim the ends of the green beans and steam them over boiling water for about 5 minutes until they are bright green and crisp-tender.

• 4

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

• 5

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

• 6

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

• 7

  Flip the fillet and cook for another 3 minutes or until the internal temperature reaches your desired level of doneness.

• 8

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

• 9

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.