YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared wild salmon served alongside oven-roasted sweet potato cubes and tender green beans, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
1 cup cubed Sweet Potato
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly browned.
While the potatoes roast, trim the green beans and steam them for 5 minutes or until they reach a tender-crisp texture.
Pat the salmon fillet dry with a paper towel and season both sides with 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 up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Plate the seared salmon with the roasted sweet potatoes and steamed green beans, finishing with a squeeze of fresh lemon if desired.