Salmon fillet: 100g (3.5 oz), Sweet potato: 150g (1 medium), Greek yogurt: 30g (2 tbsp), Dijon mustard: 10g (2 tsp), Maple syrup: 10g (1 tbsp), Garlic: 3g (1 clove, minced), Green beans: 100g (1 cup), Olive oil: 5ml (1 tsp), Fresh thyme: 2g (1/2 tsp, chopped), Salt and Black pepper: to taste
1. Preheat oven to 170°C (340°F). 2. Peel and dice 150g sweet potato, place in a pot with water, bring to a boil, and cook until tender, about 15 minutes. 3. In a small bowl, mix 10g Dijon mustard, 10g maple syrup, and 3g minced garlic. Place 100g salmon fillet on a parchment-lined baking sheet, brush with the maple-Dijon mixture, and bake for 15-18 minutes until salmon flakes easily. 4. Meanwhile, steam 100g green beans until tender-crisp, about 5 minutes.5. Drain sweet potatoes, return to pot, add 30g Greek yogurt, salt, and black pepper, and mash until smooth. 6. Toss green beans with 5ml olive oil, 2g thyme, salt, and pepper. 7. Serve salmon with sweet potato mash and green beans.
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