YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared sockeye salmon served over a velvety sweet potato mash with a side of crisp-tender green beans and a bright squeeze of lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
150g Sweet Potato
100g Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
PREPARATION
Peel and cube the sweet potato into small chunks for faster cooking.
Place sweet potato in a pot of boiling water and cook for 10-12 minutes until fork-tender.
While potatoes boil, place green beans in a steamer basket over simmering water for 5-7 minutes until bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Drain the sweet potatoes and mash them thoroughly with minced garlic and a splash of lemon juice until smooth and velvety.
Plate the salmon alongside the sweet potato mash and green beans, finishing with a final squeeze of fresh lemon juice.