YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared salmon fillet served with tender roasted sweet potatoes and crisp-tender green beans, finished with a squeeze of bright lemon juice.
INGREDIENTS
7 oz Wild Atlantic Salmon
120g Sweet Potato, cubed
100g Fresh Green Beans
1/2 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
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 and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the green beans to the baking sheet, tossing them with the potatoes, and roast for an additional 10-12 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.