YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato 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 pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
125 grams Sweet Potato, cubed
100 grams Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small 1/2-inch cubes for even roasting.
Toss the sweet potato cubes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 20-25 minutes or until they are tender and slightly browned.
While potatoes roast, trim the ends of the green beans and steam them for 5-6 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the seared salmon alongside the roasted sweet potatoes and steamed green beans, finishing with a fresh squeeze of lemon juice.