YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over smooth sweet potato mash and tender green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato
100g Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.
Steam the green beans over simmering water for 5-6 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.
Drain the sweet potatoes and mash them thoroughly until smooth and creamy.
Plate the mash and green beans alongside the seared salmon, finishing with a fresh squeeze of lemon juice.