YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Herb-Roasted Baby Potatoes
Pan-seared wild salmon paired with herb-roasted baby potatoes and garlic green beans, finished with a squeeze of lemon for a bright, snappy crunch.
INGREDIENTS
6.9 ounces Wild Sockeye Salmon fillet
4.2 ounces Baby Potatoes, halved
4.2 ounces Fresh Green Beans, trimmed
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
Fresh Rosemary, salt, and pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the halved baby potatoes with one teaspoon of olive oil, dried rosemary, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until golden brown and tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat half a teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes, then flip and cook for another 3 minutes until just opaque.
In a separate skillet, heat the remaining half teaspoon of olive oil and sauté the minced garlic for 30 seconds.
Add the green beans and a tablespoon of water to the skillet, cover, and steam for 3-5 minutes until tender-crisp.
Plate the seared salmon alongside the roasted potatoes and garlic beans, finishing with a fresh lemon squeeze.