YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over a velvety sweet potato mash with a side of crisp-tender green beans and a bright squeeze of lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato
150 grams Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Peel the sweet potato and cut into uniform cubes.
Place the sweet potato in a pot of boiling water and cook until fork-tender, approximately 12-15 minutes.
Drain the sweet potato and mash until smooth, adding a splash of hot water if needed for a velvety consistency.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are crisp-tender and vibrant green.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the sweet potato mash and green beans alongside the salmon fillet.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.