smashed avocado and sweet potato salmon

Ingredients

• Pink salmon

  Fish, raw

  170g

• Avocados

  California, raw

  ⅓ cup, pureed or 76g

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Onions

  Raw

  ½ medium or 55g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Coconut oil

  1 tsp or 5g

• Garlic

  Raw

  1 clove or 3g

• Lemons

  Raw, with peel

  ¼ fruit without seeds or 27g

Directions

1. Boil water in a saucepan over medium temperature and add the sweet potato. Cook for 20-25 minutes or until soft. Drain the water. Add 1 garlic clove, crushed and Italian herbs to the sweet potato and using an electric blender, blend the sweet potato until smooth Heat coconut oil in a non-stick fry pan over medium temperature and saute the onion, zucchini, capsicum and remaining garlic for 8 minutes Whilst the vegetables are cooking, add the salmon to one side of the pan and cook for a couple of minutes on each side. Using the lemon wedge, squeeze lemon over the salmon Transfer the vegetables to 2 plates creating a bed for both salmon pieces. Place the salmon on top Spread the avocado over both salmon pieces and add the sweet potato mash on top Serve one meal and refrigerate the second meal for tomorrow's leftover