YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Roasted Sweet Potato
Pan-seared salmon served with garlic-infused green beans and roasted sweet potato wedges, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 oz Wild Salmon Fillet
130g Sweet Potato, wedged
150g Fresh Green Beans
1 tsp Avocado Oil
2 cloves Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the sweet potato wedges with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and lightly browned.
Pat the salmon fillet completely dry with a paper towel and season the skin side with salt.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is very crispy, then flip and cook for an additional 2 minutes.
Remove the salmon from the pan and let it rest while you add the green beans and minced garlic to the same skillet.
Sauté the green beans for 4-5 minutes until bright green and tender-crisp, using the residual salmon fat for extra flavor.
Plate the crispy salmon alongside the roasted sweet potatoes and garlic beans, finishing with a squeeze of fresh lemon if desired.