NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Sockeye Salmon fillet

150g Sweet Potato, peeled and cubed

150g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of water and bring to a boil, cooking for 10-12 minutes until tender.

• 2

  Drain the sweet potatoes and mash them thoroughly with a pinch of sea salt until smooth and creamy.

• 3

  Pat the salmon fillet dry with a paper towel and season the flesh side with a touch of salt and pepper.

• 4

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

• 5

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

• 6

  Flip the salmon and cook for an additional 2-3 minutes until cooked through, then remove from the pan and set aside.

• 7

  In the same skillet, add the green beans and minced garlic, sautéing for 4-5 minutes until the beans are tender-crisp and vibrant.

• 8

  Plate the sweet potato mash, top with the seared salmon, and serve the garlic green beans on the side with a fresh squeeze of lemon juice.