YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Garlic Mashed Potatoes
Pan-seared wild sockeye salmon served over creamy garlic-infused mashed potatoes with a side of crisp steamed green beans.
INGREDIENTS
5.5 oz Wild Sockeye Salmon
150g Yukon Gold Potatoes
100g Fresh Green Beans
1/4 cup Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Peel and chop the Yukon Gold potatoes into uniform chunks.
Place the potatoes and the peeled garlic clove in a pot of water, bring to a boil, and cook until tender.
Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3 to 4 minutes per side until golden and cooked through.
Drain the potatoes and garlic, then mash them thoroughly with the Greek yogurt until the mixture is smooth and creamy.
Serve the seared salmon over a bed of the garlic mash with the steamed green beans on the side.