YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with crisp-tender garlic green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
150 grams Sweet Potato
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Peel and cube the sweet potato, then boil in water for 10-12 minutes until tender.
While potatoes boil, steam the green beans for 5 minutes until crisp-tender and set aside.
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until cooked through.
Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for texture.
Toss the steamed green beans into the salmon pan with the minced garlic for the last 60 seconds of cooking.
Plate the salmon over the sweet potato mash with the garlic green beans on the side.