YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared salmon served alongside roasted sweet potatoes and green beans, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
120 grams Sweet Potato, cubed
1.5 cups Green Beans, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Sea Salt and Black Pepper
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 potatoes before roasting for another 10 to 12 minutes until tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.