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 with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
150 grams Sweet Potato, cubed
150 grams Fresh Green Beans
1 teaspoon Avocado Oil
1/2 Lemon, for juicing
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes and trimmed green beans with half of the avocado oil and a pinch of salt and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides 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 golden and crispy.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preferred level of doneness.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over the entire dish.