Pan-Fried Salmon & Herby Sweet Potatoes

• Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add carrot and green beans. Cover and steam until veggies are tender and sweet potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer carrot and green beans to a bowl. Season and cover to keep warm.

• Drain sweet potato. • Return saucepan to medium-high heat with the butter and a drizzle of olive oil. Cook half the garlic & herb seasoning until fragrant, 1 minute. • Remove from heat and return sweet potato to pan, tossing to coat.

• While veggies are steaming, pat salmon dry with a paper towel. • In a medium bowl, combine remaining garlic & herb seasoning and a drizzle of olive oil. Add salmon, gently turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!