YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served over creamy mashed sweet potatoes and crisp-tender steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon
150g Sweet Potato, peeled and cubed
100g Fresh Green Beans, trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until tender.
While potatoes boil, place a steamer basket over another pot of simmering water and steam the green beans for 5-7 minutes until crisp-tender.
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 skillet, skin-side up, and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Drain the sweet potatoes and mash them thoroughly, adding a splash of the potato cooking water if needed for creaminess.
Plate the sweet potato mash, top with the seared salmon, and serve the green beans on the side.
Drizzle the entire dish with fresh lemon juice before serving.