YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Green Beans
Pan-seared salmon served with tender green beans and roasted sweet potatoes that have been oven-baked until perfectly caramelized.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
150g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
Sea salt and black pepper to taste
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 sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges start to brown.
While the potatoes roast, trim the ends of the green beans and steam them for 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black 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 without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Serve the seared salmon alongside the roasted sweet potatoes and steamed green beans.