NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Avocado Oil

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes, then add the green beans and minced garlic to the tray, tossing slightly to combine.

• 4

  Continue roasting for another 10-12 minutes until the potatoes are tender and the beans are vibrant.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Flip the fillet and cook for an additional 2 minutes for medium-rare, or until your desired doneness is reached.

• 10

  Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.