YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared salmon fillet served over a velvety sweet potato mash with a side of vibrant green beans, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato
100g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Peel the sweet potato and cut into 1-inch cubes.
Place sweet potato cubes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
While potatoes cook, trim the ends of the green beans and steam them for 5-6 minutes until they are tender-crisp.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a smoother consistency.
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 pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the sweet potato mash, top with the seared salmon, and serve the green beans on the side with a fresh squeeze of lemon juice.