YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Sweet Potato Mash
Pan-seared salmon fillet served with a creamy sweet potato mash and crisp-tender steamed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
6.35 oz Wild Atlantic Salmon Fillet
1.1 cups cubed Sweet Potato
1 cup Green Beans
1 tsp Extra Virgin Olive Oil
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until tender.
Drain the sweet potatoes and mash them until smooth, adding a touch of hot water or unsweetened almond milk if needed for consistency.
While potatoes boil, place green beans in a steamer basket over simmering water for 5-7 minutes until they are vibrant green and crisp-tender.
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 skillet, skin-side down if applicable, 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 salmon alongside the sweet potato mash and steamed green beans, serving with a fresh lemon wedge for a bright finish.