YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Green Beans
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon
100g Sweet Potato, cubed
150g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the green beans, tossing them with the remaining oil and salt.
Return the tray to the oven for another 10-12 minutes until the vegetables are tender and slightly browned.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.