YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over creamy mashed sweet potatoes and tender steamed green beans, featuring a perfectly crispy golden skin.
INGREDIENTS
6.5 oz Wild Salmon Fillet
160g Sweet Potato
120g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Peel and cube the sweet potato, then boil in salted water for 12-15 minutes until fork-tender.
While potatoes boil, steam the green beans over simmering water for 5-7 minutes until vibrant and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the center is just opaque and the fish flakes easily.
Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a creamy consistency.
Plate the salmon alongside the sweet potato mash and green beans, finishing with a fresh squeeze of lemon juice.