YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared wild salmon with a crispy skin served alongside roasted sweet potato cubes and tender green beans.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
150 grams Sweet Potato, cubed
1 cup Fresh Green Beans, trimmed
1 teaspoon Avocado Oil
1 tablespoon 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 avocado oil and a pinch of sea salt.
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 another 10 minutes until the potatoes are tender.
While vegetables roast, pat the salmon dry and season with salt and pepper.
Heat the remaining avocado 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 crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preference.
Serve the salmon alongside the roasted vegetables and drizzle with fresh lemon juice.