YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Sweet Potato Mash
Pan-seared wild salmon served with garlicky green beans and sweet potato mash, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
150 grams Sweet Potato, peeled and cubed
100 grams Green Beans, trimmed
1 teaspoon Olive Oil
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Place the cubed sweet potatoes in a pot of salted water and bring to a boil, cooking for 10-12 minutes until tender.
Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.
Sear the salmon for 4-5 minutes per side until the flesh is opaque and the exterior is golden and crisp.
Remove the salmon from the pan and set it aside to rest.
Add the remaining oil to the same skillet along with the green beans and minced garlic.
Sauté the beans for 5 minutes until they are bright green and tender-crisp.
Serve the salmon over the sweet potato mash with the garlic green beans on the side, finishing with a squeeze of fresh lemon juice.