Be You Be Wholesome - Miso Salmon with Green Beans + Sweet Potatoes

Miso Salmon with Green Beans + Roasted Sweet Potato (serves 4)

INGREDIENTS:

FOR SALMON:
1 Lb. Wild Caught Salmon
3 Tbsp. White Miso Paste
1 Tbsp. Rice Vinegar
3 Tbsp. Tamari Sauce
1 Tbsp. Manuka Honey
2 Inches Fresh Ginger, minced
1 Lime, juiced
Sea Salt
Pepper 

FOR GREEN BEANS:
2 Handfuls of green beans, ends trimmed
2-3 Tbsp Coconut Aminos
1-2 Garlic Cloves, minced
Trader Joe's Umami Seasoning

FOR SWEET POTATO:
1 Large Sweet Potato
Olive or Avocado Oil
Sea Salt
Pepper

DIRECTIONS:

SALMON
Preheat oven to 350F.
Take all ingredients for salmon (except the salmon) and mix in a bowl. You can either marinate the salmon for 24 hours or at least 1 hour. If you’re short on time you can just put the marinade on top of salmon right away. Bake for 15 minutes. Every oven is different so continue to check on salmon. 

GREEN BEANS
Boil green beans. Once water comes to a boil let cook for 1 minute, drain water and rinse green beans under cold water (to stop them from over cooking). Place skillet over medium heat with avocado oil and garlic. Add green beans with remaining ingredients. Saute for 5 minutes.

SWEET POTATOES **You can put sweet potato on same baking sheet as salmon and cook at the same time, Remember salmon may be finished cooking before sweet potatoes.