YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
1 cup Sweet Potato, cubed
1 cup Green Beans, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and the garlic powder, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the green beans to the baking sheet, tossing them with the remaining olive oil and a pinch of salt.
Continue roasting the vegetables for another 10 to 12 minutes until the potatoes are tender and the beans are slightly blistered.
While the vegetables finish, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until cooked through.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over the fish.