YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared salmon served with creamy sweet potato mash and tender steamed green beans, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
150g Sweet Potato
100g Green Beans
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
PREPARATION
Peel and dice the sweet potato into small cubes, then boil in salted water for 12-15 minutes until very tender.
While potatoes boil, place green beans in a steamer basket over simmering water and cook for 5-7 minutes until crisp-tender and vibrant green.
Drain the sweet potatoes and mash thoroughly with the Greek yogurt, salt, and pepper until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Plate the salmon alongside the sweet potato mash and green beans, finishing the dish with a fresh squeeze of lemon juice.