YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with a side of tender-crisp green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
120 grams Sweet Potato
1.25 cups Green Beans
1 teaspoon Extra Virgin Olive Oil
0.25 teaspoon Sea Salt and Black Pepper
PREPARATION
Peel and cube the sweet potato, then boil in water for 10-12 minutes until soft.
Steam the green beans in a steamer basket over boiling water for 5-6 minutes until bright green.
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 pan and sear for 4 minutes until the edges are golden and crisp.
Flip the salmon carefully and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Drain the sweet potatoes and mash them thoroughly using a fork or masher until smooth.
Serve the seared salmon over the sweet potato mash with the steamed green beans on the side.