YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Sweet Potato Mash
Pan-seared wild salmon paired with velvety sweet potato mash and garlic-flecked green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
100g Sweet Potato, peeled and cubed
100g Fresh Green Beans, trimmed
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until soft.
Drain the potatoes and mash them thoroughly using a fork or masher until smooth and creamy.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.
Remove the salmon from the pan and set aside to rest.
Add the remaining olive oil to the same skillet along with the minced garlic and green beans.
Sauté the green beans for about 5 minutes until they are tender-crisp and slightly charred.
Serve the salmon over the sweet potato mash with the garlic green beans on the side, garnished with a fresh lemon wedge.