YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 oz Wild Salmon Fillet
3.5 oz Sweet Potato, cubed
3.5 oz Fresh Green Beans
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and trimmed green beans with half of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.
Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a 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, then flip and cook for another 2-3 minutes.
Serve the salmon alongside the roasted vegetables with a fresh lemon wedge for brightening the flavors.