YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served with creamy mashed sweet potatoes and crisp-tender green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8.5 oz Wild Atlantic Salmon fillet
100g Sweet Potato, peeled and cubed
1 cup fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tsp Ghee
Lemon wedge and sea salt for seasoning
PREPARATION
Place the cubed sweet potato in a steamer basket over boiling water and cook for 10-12 minutes until fork-tender.
Add the green beans to the steamer basket during the last 5 minutes of the sweet potato cooking time.
Remove the sweet potatoes and mash them in a small bowl with the ghee and a pinch of sea salt until smooth.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the sweet potato mash and steamed green beans, finishing with a fresh squeeze of lemon juice.