YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Garlic Mashed Potatoes
Pan-seared sockeye salmon served over garlic-infused mashed potatoes and steamed green beans, featuring a perfectly golden and crisp skin.
INGREDIENTS
11 ounces Sockeye Salmon Fillet
1 cup Yellow Potatoes, chopped
1.5 cups Fresh Green Beans
2 cloves Garlic
1 teaspoon Extra Virgin Olive Oil
2 tablespoons Unsweetened Almond Milk
PREPARATION
Peel and chop the potatoes into small chunks, then boil in a large pot of water with the smashed garlic cloves until they are fork-tender.
Place the green beans in a steamer basket over simmering water and steam until they reach a vibrant green, crisp-tender texture.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for several minutes until the skin is golden and crisp.
Carefully flip the salmon and continue cooking for another few minutes until it is cooked through to your preference.
Drain the potatoes and garlic, then mash them thoroughly with the almond milk until the consistency is smooth and creamy.
Plate the garlic mash and green beans alongside the seared salmon and serve immediately with a fresh lemon wedge if desired.