YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served with a velvety sweet potato mash and crisp-tender green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.2 oz Wild Salmon Fillet
150g Sweet Potato, peeled and cubed
100g Fresh Green Beans, trimmed
1 tsp Extra Virgin Olive Oil
1/2 Lemon, for juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Place the cubed sweet potatoes in a steamer basket over boiling water and cook for 12-15 minutes until very soft.
While potatoes cook, add the green beans to the steamer during the last 5 minutes of cooking until they are crisp-tender.
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 skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Transfer the cooked sweet potatoes to a bowl and mash thoroughly with a fork, seasoning with a pinch of salt.
Plate the sweet potato mash alongside the steamed green beans and the seared salmon fillet.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.