YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon fillet served with tender roasted sweet potato cubes and snappy green beans, finished with a squeeze of fresh lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
1/2 cup cubed Sweet Potato
1 cup fresh Green Beans
1 teaspoon Avocado Oil
1/2 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and trimmed green beans with half of the avocado oil, 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.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.
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 crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.
Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.