YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Mashed Sweet Potato
Pan-seared wild salmon served with velvety mashed sweet potatoes and tender steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, peeled and cubed
100g Fresh Green Beans, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Place the cubed sweet potatoes in a steamer basket over boiling water and steam for 12-15 minutes until fork-tender.
During the last 5 minutes of steaming the potatoes, add the green beans to the steamer basket to cook until bright green and crisp-tender.
Remove the sweet potatoes and mash them in a small bowl with a pinch of sea salt until smooth and velvety.
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 pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Plate the salmon alongside the mashed sweet potatoes and steamed green beans, then drizzle the entire dish with fresh lemon juice.