YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Green Beans
Pan-seared wild salmon served with herb-roasted sweet potato cubes and green beans, all finished with a squeeze of zesty fresh lemon.
INGREDIENTS
9 ounces Wild Coho Salmon Fillet
150 grams Sweet Potato
150 grams Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small, uniform cubes for even roasting.
Toss the sweet potato and trimmed green beans with half of the avocado oil and a pinch of sea salt.
Spread the vegetables on the baking sheet and roast for 20 minutes until the potatoes are tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4-5 minutes without moving it to develop a golden crust.
Flip the fillet carefully and cook for another 3 minutes until the center is just opaque.
Serve the salmon alongside the roasted vegetables with a generous squeeze of zesty fresh lemon juice.