YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans
Pan-seared sockeye salmon paired with roasted sweet potato wedges and snappy green beans, finished with a squeeze of fresh lemon and cracked black pepper.
INGREDIENTS
11.3 ounces Sockeye Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Fresh Green Beans, trimmed
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon, for garnish
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the green beans to the baking sheet, tossing them with the sweet potatoes, and roast for an additional 10-12 minutes until the vegetables are tender and slightly caramelized.
While the vegetables roast, pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and green beans, finishing with a fresh squeeze of lemon juice.