YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Green Beans
Pan-seared salmon fillet served with roasted sweet potato cubes and tender green beans, featuring a perfectly golden and crispy skin.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon
175 grams Sweet Potato (cubed)
125 grams Green Beans (trimmed)
1.5 teaspoons Avocado 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 avocado oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 20 minutes.
Add the green beans to the same baking sheet and roast for an additional 10 minutes until the vegetables are tender.
While vegetables roast, pat the salmon dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
Serve the crispy salmon alongside the roasted sweet potatoes and green beans with an optional squeeze of fresh lemon.