YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon fillet served with creamy mashed sweet potatoes and crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato
100 grams Fresh Green Beans
1 teaspoon Avocado Oil
Pinch of Sea Salt and Black Pepper
PREPARATION
Peel the sweet potato and cut into small cubes for faster cooking.
Place the sweet potato cubes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
While the potatoes boil, trim the ends of the green beans and steam them over simmering water for 5-7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of the cooking water if needed to reach a creamy consistency.
Plate the seared salmon alongside the sweet potato mash and steamed green beans, serving immediately while hot.