YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared wild salmon served alongside roasted sweet potato cubes and tender green beans, featuring a perfectly golden crispy skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
1 cup cubed Sweet Potato
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
Salt, pepper, and garlic powder to taste
1/2 fresh Lemon
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 and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the green beans to the same tray, tossing them with the potatoes, and roast for another 10 minutes until tender.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt, pepper, and garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is very crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
Serve the salmon immediately alongside the roasted vegetables with a fresh squeeze of lemon juice.