YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans
Pan-seared salmon served with roasted sweet potatoes and green beans, finished with a bright squeeze of lemon and a dusting of smoky paprika.
INGREDIENTS
7 oz Wild Salmon Fillet
150g Sweet Potato cubes
100g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.5 tsp Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a large 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 potatoes for 15 minutes before adding the green beans to the tray.
Toss the green beans with the potatoes and roast for an additional 10 minutes until the vegetables are tender.
Season the salmon fillet generously with sea salt, black pepper, and the smoked paprika.
Heat the remaining olive oil in a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes.
Plate the salmon alongside the roasted vegetables and finish the entire dish with a fresh squeeze of lemon juice.