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 steamed green beans, finished with a squeeze of bright lemon and a touch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
150g Sweet Potato, cubed
100g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Peel and cube the sweet potato into small, uniform pieces for even cooking.
Place the sweet potato cubes in a steamer basket over boiling water and steam for 10-12 minutes until completely tender.
Add the trimmed green beans to the same steamer basket during the final 5 minutes of cooking until they are vibrant and crisp-tender.
Transfer the cooked sweet potatoes to a bowl and mash thoroughly with a pinch of sea salt until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is opaque and flakes easily.
Plate the sweet potato mash and green beans alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.