YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared wild salmon served with tender green beans and sweet potato cubes roasted until they are perfectly caramelized.
INGREDIENTS
6.5 oz Wild Salmon Fillet
120g Sweet Potato, cubed
150g Green Beans, trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the green beans to the baking sheet, tossing them with the potatoes, and roast for another 10 minutes until tender-crisp.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat the remaining olive 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.
Flip the salmon carefully and cook for another 2-3 minutes until it is cooked through and flakes easily.
Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.