YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Green Beans
Pan-seared wild salmon served alongside roasted sweet potato cubes and crisp-tender green beans, finished with a squeeze of fresh lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
120g Sweet Potato, cubed
100g Fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
1 tsp Lemon Juice
Salt and Pepper to taste
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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then remove the tray and add the green beans, tossing them with a tiny bit of salt.
Return the tray to the oven for another 10 to 12 minutes until the potatoes are tender and the beans are crisp-tender.
While the vegetables roast, pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crispy and the fish is cooked through.
Serve the salmon immediately with the roasted vegetables and a fresh squeeze of lemon juice over the top.