YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Green Beans
Pan-seared salmon fillet served with tender roasted sweet potato cubes and garlic-rubbed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
120g Sweet Potato, cubed
150g Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the green beans, and toss them with the potatoes before roasting for another 10-12 minutes until tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.