YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon served with tender cubes of roasted sweet potato and garlic-scented green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
9 oz Salmon Fillet
100g Sweet Potato, cubed
100g Fresh Green Beans
1 tsp Avocado Oil
1 Lemon wedge
Sea salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1/2-inch pieces and trim the ends of the green beans.
Toss the sweet potatoes and green beans with half of the avocado oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 20-25 minutes, tossing halfway through, 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 crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the seared salmon alongside the roasted sweet potatoes and green beans.
Serve immediately with a fresh lemon wedge for a zesty finish.