YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared wild pink salmon served with roasted sweet potato and green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
9.5 oz Wild Pink Salmon Fillet
5.3 oz Green Beans
1.4 oz Sweet Potato
PREPARATION
Preheat oven to 400 degrees Fahrenheit.
Cut the sweet potato into small half-inch cubes to ensure they roast quickly.
Place the sweet potato cubes and trimmed green beans on a baking sheet lined with parchment paper.
Season the vegetables lightly with sea salt and black pepper, using a light mist of avocado oil spray.
Roast the vegetables for 15 to 18 minutes until the potatoes are tender and the beans are slightly blistered.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and coat with a quick spray of avocado oil.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is crisp and the center is just opaque.
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.