YOUR SOLIN GENERATED RECIPE
Herb-Crusted Salmon with Roasted Sweet Potatoes and Green Beans
Oven-roasted salmon fillet topped with a fragrant herb crust, served alongside caramelized sweet potato cubes and crisp-tender green beans.
INGREDIENTS
7 oz Salmon fillet
0.5 cup Sweet potato
1 cup Green beans
0 tbsp Extra virgin olive oil
1 tsp Dijon mustard
1 tsp Dried parsley
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with half of the olive oil and a pinch of salt and pepper.
Roast the sweet potatoes for 10 minutes to give them a head start on caramelizing.
In a small bowl, whisk together the Dijon mustard, dried parsley, garlic powder, and the remaining salt and pepper to create a thick herb paste.
Pat the salmon fillet dry with a paper towel and spread the herb mixture evenly over the top of the fish.
Remove the pan from the oven, push the sweet potatoes to one side, and add the salmon and green beans to the empty space.
Drizzle the remaining olive oil over the green beans and return the pan to the oven.
Roast for another 12-15 minutes until the salmon is opaque and flakes easily with a fork and the vegetables are tender.