YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared sockeye salmon paired with oven-roasted sweet potato cubes and garlic green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
150 grams Sweet Potato
100 grams Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
Peel the sweet potato and dice it into uniform half-inch cubes.
Toss the sweet potato cubes with half a teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potatoes for twenty minutes until they begin to soften.
Trim the ends of the green beans and toss them with the remaining olive oil and minced garlic.
Add the green beans to the baking sheet with the potatoes and roast for another ten minutes.
Season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side up.
Sear for four minutes until a golden crust forms, then flip and cook for an additional three minutes.
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice over the top.