YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Herb-Roasted Baby Potatoes
Enjoy a beautifully seared salmon fillet paired with garlic-infused green beans and herb-roasted baby potatoes lightly finished with a sprinkle of Parmesan and slivered almonds. This dish balances rich, savory flavors with fresh, vibrant vegetables to elevate your dinner experience.
INGREDIENTS
8 oz Salmon Fillet
1 cup Baby Potatoes (halved)
1/2 tbsp Olive Oil
1/8 cup Grated Parmesan Cheese
1 cup Green Beans
3 cloves Garlic, minced
1 tbsp Slivered Almonds
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, toss the baby potatoes with 1/2 tablespoon olive oil, mixed dried herbs, a pinch of salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly crisp.
While the potatoes roast, prepare the green beans by steaming or sautéing them lightly with minced garlic. If sautéing, use a non-stick pan with minimal oil or a quick spritz of olive oil, cooking until they are bright green and crisp-tender.
Season the salmon fillet on both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 4 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through and flakes easily.
Transfer the roasted potatoes to a serving dish, and sprinkle the grated Parmesan cheese evenly over them while still warm.
Arrange the seared salmon on a plate alongside the garlic green beans and herb-roasted baby potatoes. Garnish with slivered almonds over the green beans for a nutty crunch.
Serve immediately and enjoy your well-balanced, nutrient-rich dinner.