YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Green Beans and Garlic Mashed Potatoes
A crispy pan-seared salmon fillet served alongside creamy garlic mashed potatoes and tender steamed green beans, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
150g Yukon Gold Potatoes
1 cup Fresh Green Beans
2 tbsp Nonfat Plain Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Peel and chop the Yukon Gold potatoes into small chunks, then boil in a pot of salted water until fork-tender, about 12-15 minutes.
While the potatoes are boiling, place a steamer basket over a separate pot of simmering water and steam the green beans for 5-7 minutes until they are vibrant and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches your desired level of doneness.
Drain the cooked potatoes and return them to the pot, then mash thoroughly with the minced garlic and Greek yogurt until the texture is smooth and creamy.
Plate the garlic mashed potatoes and steamed green beans alongside the salmon, serving immediately with a fresh lemon wedge.