YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Mashed Sweet Potato
Pan-seared wild sockeye salmon paired with creamy mashed sweet potatoes and garlic-sautéed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
10 ounces Wild Sockeye Salmon Fillet
150 grams Sweet Potato, peeled and cubed
150 grams Fresh Green Beans, trimmed
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Place the cubed sweet potato in a pot of water and bring to a boil, cooking until tender for about 12 minutes.
Drain the sweet potatoes and mash them until smooth, adding a touch of the cooking water if needed to reach your desired consistency.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side down for 4 to 5 minutes until the skin is crisp, then flip and cook for an additional 2 to 3 minutes until just opaque.
In a separate skillet, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the green beans to the garlic skillet and sauté for 5 to 6 minutes until they are tender-crisp and vibrant green.
Plate the seared salmon alongside the mashed sweet potato and garlic green beans, finishing with an optional squeeze of fresh lemon juice.