YOUR SOLIN GENERATED RECIPE
Seared Salmon with Crispy Sweet Potato Wedges and Steamed Green Beans
Pan-seared salmon served with roasted sweet potato wedges and steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
180g Sweet Potato
100g Green Beans
1.25 tbsp Avocado Oil
1 Lemon wedge
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the sweet potato into uniform wedges and toss them with three-quarters of a tablespoon of avocado oil and a pinch of salt.
Spread the wedges on the baking sheet and roast for 20 to 25 minutes until they are golden and crispy.
While the potatoes roast, place the green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining half tablespoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is perfectly crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until cooked to your preference.
Plate the salmon alongside the sweet potato wedges and green beans, then finish with a fresh squeeze of lemon.