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-crisp green beans, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
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 a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the green beans, and toss them with the sweet potatoes before roasting for another 10-12 minutes until tender.
While the vegetables are finishing, season the salmon fillet with salt, pepper, and any desired dry herbs.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4-5 minutes on the first side until a golden crust forms.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and serve immediately.