Salmon fillet: 150g (5.3 oz), Sweet potato: 150g (1 medium), Greek yogurt: 30g (2 tbsp), Dijon mustard: 10g (2 tsp), Maple syrup: 15g (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: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Peel and dice 150g sweet potato. Place in a pot with water and bring to a boil. Cook until tender, about 15 minutes. 3. In a small bowl, mix 10g Dijon mustard, 15g maple syrup, and 3g minced garlic. 4. Place 150g salmon fillet on a baking sheet lined with parchment paper. 5. Brush the maple-Dijon mixture over the salmon. 6. Bake for 12-15 minutes, until salmon flakes easily with a fork. 7. Meanwhile, steam 100g green beans until tender-crisp, about 5 minutes. 8. Drain the sweet potatoes and return to the pot. 9. Add 30g Greek yogurt, 1g salt, and 1g black pepper to the sweet potatoes. Mash until smooth. 10. Toss the green beans with 5ml olive oil, 2g chopped thyme, salt, and pepper. 11. Serve the salmon with sweet potato mash and green beans.
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