YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans
Pan-seared wild salmon paired with roasted sweet potato cubes and snappy green beans, finished with a squeeze of fresh lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon fillet
120g Sweet Potato, cubed
100g Fresh Green Beans, trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and cut into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil and a pinch of sea salt.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the green beans, and toss with the remaining olive oil.
Return the vegetables to the oven for another 10 to 12 minutes until the potatoes are tender and the beans are slightly blistered.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.