YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Fresh Green Beans, trimmed
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado 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, then add the green beans to the tray, tossing them with the remaining oil from the pan.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the beans are slightly blistered.
While the vegetables finish, heat a non-stick skillet over medium-high heat and season the salmon fillet with salt and pepper.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon if desired.