YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Green Beans
Crisp pan-seared salmon served alongside tender roasted sweet potatoes and garlic-rubbed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7.2 ounces Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Green Beans, trimmed
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Salt, Black Pepper, and Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into small bite-sized pieces, then toss them with half of the olive oil and a pinch of salt on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed green beans to the baking sheet, toss with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt, black pepper, and a dash of garlic powder.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.