YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Mashed Sweet Potato
Pan-seared wild sockeye salmon served with fluffy mashed sweet potato and crisp-tender steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.8 ounces Wild Sockeye Salmon Fillet
150 grams Sweet Potato
1 cup Green Beans
1 teaspoon Avocado Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Peel and cube the sweet potato, then boil in water until tender, about 12-15 minutes.
Drain the sweet potato and mash until smooth, seasoning with a pinch of sea salt.
Steam the green beans over boiling water for 5-7 minutes until they reach a vibrant green and crisp-tender texture.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 3 minutes or until the internal temperature reaches 145°F.
Plate the salmon alongside the mash and greens, finishing with a fresh squeeze of lemon juice.