YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over a velvety sweet potato mash with a side of garlic-sautéed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
7.5 oz Wild Salmon Fillet
150g Sweet Potato
100g Green Beans
1 tbsp Avocado Oil
1 clove Garlic
PREPARATION
Peel and chop the sweet potato into small cubes then boil in a pot of salted water for about 12 minutes until fork-tender.
Drain the sweet potatoes and mash them thoroughly until they reach a velvety consistency, adding a pinch of sea salt if desired.
Pat the salmon fillet completely dry with a paper towel and season both sides generously with salt and black pepper.
Heat half of the avocado oil in a cast-iron skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 minutes until the center is just opaque.
Remove the salmon from the pan and add the remaining avocado oil along with the green beans and minced garlic.
Sauté the green beans for 3 to 4 minutes until they are bright green and tender-crisp before serving alongside the salmon and mash.