YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Green Beans
Pan-seared salmon served alongside roasted sweet potato cubes and green beans, finished with a squeeze of lemon for a perfectly crispy skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato (cubed)
100 grams Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the sheet from the oven, add the green beans to the other side, and roast everything for an additional 10-12 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season the skin with a pinch of salt.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon reaches your desired level of doneness.
Plate the salmon alongside the roasted sweet potatoes and green beans, then drizzle the entire dish with fresh lemon juice before serving.