YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Green Beans
Pan-seared salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon
150g Sweet Potato, cubed
100g Fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
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 on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the green beans to the baking sheet, tossing them with the potatoes, and roast for another 10-12 minutes until tender.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then place it skin-side down in the pan.
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.