YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared salmon and roasted sweet potatoes served with tender green beans and a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Salmon Fillet
150 grams Sweet Potato, cubed
1 cup Green Beans
1 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper.
Spread the potatoes evenly on the baking sheet and roast for 20-25 minutes until tender and lightly browned.
Steam or blanch the green beans for 4-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the salmon alongside the roasted sweet potatoes and green beans, finishing the dish with a fresh squeeze of lemon juice.