YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon served with caramelized roasted sweet potatoes and snappy green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Sockeye 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 (200°C).
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the green beans to the same baking sheet, tossing them with the potatoes, and roast for an additional 10-12 minutes until tender.
While vegetables roast, season the salmon fillet with salt and 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 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 2-3 minutes until the fish flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.