NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

200g Sweet Potato, peeled and cubed

150g Fresh Green Beans, trimmed

1 tsp Avocado Oil

1 tsp Ghee

2 cloves Garlic, minced

Pinch of Sea Salt and Black Pepper

Fresh Lemon Wedge

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

• 2

  While potatoes boil, pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

• 3

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

• 4

  Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure a crispy skin.

• 5

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

• 6

  Remove the salmon from the pan and let it rest on a plate.

• 7

  In the same pan, add the green beans and a splash of water, covering for 2 minutes to steam-soften.

• 8

  Remove the lid, add the minced garlic to the beans, and sauté for 1-2 minutes until the beans are bright green and slightly blistered.

• 9

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

• 10

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