YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash
Pan-seared wild salmon served with creamy mashed sweet potatoes and crisp-tender green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
120g Sweet Potato, cubed
100g Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water until tender, approximately 12-15 minutes.
Drain the sweet potato and mash thoroughly until smooth, adding a pinch of sea salt to taste.
Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a 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-brown crust forms.
Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon over the sweet potato mash with green beans on the side, finishing with a drizzle of fresh lemon juice.