YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Garlic Green Beans
Pan-seared wild salmon served with cinnamon-roasted sweet potatoes and garlic-sautéed green beans, finished with a perfectly crisp skin.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Fresh Green Beans
1.5 teaspoons Avocado Oil
2 cloves Garlic, minced
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half a teaspoon of avocado oil, cinnamon, and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and slightly browned.
Season the salmon fillet with sea salt and black pepper on both sides.
Heat half a teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a crust.
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
In a separate skillet, heat the remaining half teaspoon of oil and sauté the minced garlic for 30 seconds.
Add the green beans and a splash of water, covering the pan for 2 minutes to steam-sauté until tender-crisp.
Plate the salmon alongside the roasted sweet potatoes and garlic green beans.