Crispy Skin Salmon with Sweet Potato Mash and Green Beans


Prep time: 20mins

Cooking time: 30mins

Servings: 2


  • 1 small (500g) sweet potato
  • ¾ cup water
  • 30g butter, plus 10g extra
  • 2 x 220g middle salmon fillets, skin on, descaled
  • Salt and pepper
  • 200g green beans, stalk ends trimmed
  • ¼ cup olive oil


  1. Peel and dice sweet potato. Place in a saucepan with water and
    butter. Bring to a boil and simmer for 15-20 minutes, until
    tender. Mash or blend with a stick blender.
  2. Meanwhile, remove salmon from the fridge and pat dry well
    with paper towel. Season with salt and pepper all over. Place
    trimmed beans in a steamer set over a saucepan of simmering
    water, cover with a lid and steam for 8 minutes.
  3. Meanwhile, heat oil in a frying pan over medium heat. Add
    salmon, skin-side down and using a spatula press the fish down
    to help crisp up the skin, fry for 4 minutes or until crispy. Flip
    and cook for another 4 minutes.
  4. Turn off the heat and rest salmon for 3 minutes in pan. Divide
    mash between two plates, top with extra butter. Place salmon
    skin-side up on top and serve beans on the side.

Ingredients for Crispy Skin Salmon with Sweet Potato Mash and Green Beans

Beans Hand Picked min 250g

$2.00 ea

Sweet Potato Kumera Each

$2.00 ea