YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served with velvety mashed sweet potatoes and crisp-tender green beans, finished with a squeeze of fresh lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
100g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Peel and cube the sweet potato, then boil in a pot of salted water until tender, about 10-12 minutes.
Drain the sweet potato and mash thoroughly until smooth, adding a splash of water if needed for a velvety consistency.
Steam the green beans over a pot of simmering water for 5-6 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.
Serve the seared salmon alongside the sweet potato mash and steamed green beans, finishing the entire plate with a fresh squeeze of lemon juice.