YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon fillet paired with spice-roasted sweet potato cubes and tender-crisp green beans, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Green Beans, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
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 salt and pepper.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Add the green beans to the baking sheet, tossing them with the potatoes, and roast for an additional 10 to 12 minutes until tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the skin is crisp and the flesh flakes easily with a fork.
Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.