YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Sweet Potato Mash
Pan-seared salmon served with a velvety sweet potato mash and crisp-tender green beans, finished with a squeeze of bright lemon.
INGREDIENTS
5.6 ounces Wild Salmon Fillet
130 grams Sweet Potato
100 grams Green Beans
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Peel and cube the sweet potato, then boil or steam until tender, about 12 minutes.
Steam the green beans in a separate basket for 5-6 minutes until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Drain the sweet potatoes and mash them in a bowl until smooth and creamy, adding a touch of salt if desired.
Plate the salmon alongside the sweet potato mash and green beans, finishing the dish with a fresh squeeze of lemon juice.