Ingredients

For the Salmon

• Salmon fillets – 6 fillets (960g total) ~160g each
• Olive oil – 1½ tbsp (22g)
• Blackening Seasoning (or use 3 tbsp pre-made):
  • Smoked paprika – 1½ tsp (3g)
  • Garlic powder – 1½ tsp (4g)
  • Onion powder – 1 tsp (3g)
  • Dried thyme – ¾ tsp (0.75g)
  • Dried oregano – ¾ tsp (0.75g)
  • Ground black pepper – ¾ tsp (1.5g)
  • Cayenne pepper – ⅛–¼ tsp (adjust to taste)
  • Kosher salt – 1 tsp (4g)

For the Sweet Potato Mash

• Sweet potatoes, peeled and cubed – 3 lbs (1,360g)
• Olive oil – 1½ tbsp (22g)
• Garlic, minced – 1½ cloves (5g)
• Unsweetened almond milk (or low-fat milk) – 6 tbsp (90ml)
• Kosher salt – ¾ tsp (3g)
• Ground cinnamon – ¼ tsp (optional)

For the Garlic Green Beans

• Green beans, trimmed – 1½ lbs (680g)
• Olive oil – 2 tsp (10g)
• Garlic, thinly sliced – 2 cloves (6g)
• Lemon zest – ¾ tsp (from ~⅓ lemon)
• Kosher salt – ½ tsp (2g)
• Black pepper – ⅓ tsp (0.7g)

Instructions

1. Blacken the Salmon

1. Pat salmon fillets dry and brush with 1½ tbsp (22g) olive oil.
2. Mix and apply the blackening spice blend generously over all sides.
3. To pan-sear: Heat a skillet over medium-high heat. Sear salmon skin-side down (if applicable) for 4–5 min, then flip and cook 3–4 min more. OR to bake: Place fillets on a parchment-lined baking sheet and bake at 425°F (218°C) for 10–12 min.
4. Internal temp target: 125–130°F (52–54°C) for medium.

2. Make Sweet Potato Mash

1. Boil sweet potato cubes in salted water for 15–20 min, until fork-tender. Drain.
2. Mash with:
   • 1½ tbsp (22g) olive oil
   • 1½ cloves (5g) minced garlic
   • 6 tbsp (90ml) almond milk
   • Salt and optional cinnamon
3. Mash until creamy. Taste and adjust seasoning.

3. Sauté Garlic Green Beans

1. In a large pan, heat 2 tsp (10g) olive oil over medium heat.
2. Sauté garlic slices for 30–60 seconds until fragrant (do not brown).
3. Add green beans and cook for 8–10 minutes, stirring occasionally.
4. Finish with lemon zest, salt, and pepper.

Portioning for 6 Servings

• 1 salmon fillet (~160g) per serving
• ~225g sweet potato mash per serving
• ~115g green beans per serving

Storage & Reheating

• Fridge: Store in airtight containers up to 4 days
• Freezer: Salmon and mash freeze well; green beans may soften slightly
• Reheat: Microwave 2–3 minutes, or reheat gently in a covered skillet with a splash of water