YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared wild salmon paired with roasted sweet potato and tender green beans, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7.4 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
Fresh Lemon Wedge
Sea Salt and Black Pepper to taste
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 olive oil and a pinch of sea salt.
Spread the vegetables 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 and black pepper.
Heat the remaining 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 crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through but still moist.
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.