YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and crisp green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7.05 oz Pink Salmon Fillet
120g Sweet Potato, cubed
100g Fresh Green Beans
1.5 tsp Avocado Oil
1 tbsp Lemon Juice
Salt, black pepper, and garlic powder to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray, add the green beans, drizzle with a tiny bit of water or additional oil spray if needed, and roast for another 10-12 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with garlic powder, salt, and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted sweet potatoes and green beans, finishing the dish with a fresh squeeze of lemon juice.