YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over mashed sweet potatoes and tender green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
150g Sweet Potato
100g Green Beans
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Peel and dice the sweet potato into 1-inch cubes, then boil in water for 10-12 minutes until fork-tender.
Steam the green beans for 5-6 minutes until they are bright green and crisp-tender.
Drain the sweet potatoes and mash them thoroughly, adding a pinch of salt and pepper for flavor.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the sweet potato mash and green beans alongside the salmon, finishing with a fresh squeeze of lemon juice.