YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans
Pan-seared sockeye salmon served with roasted sweet potatoes and crisp green beans, finished with a squeeze of lemon and a hint of smoky paprika.
INGREDIENTS
6.8 ounces Wild Sockeye Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Green Beans, trimmed
1 teaspoon Olive Oil
Pinch of Sea Salt, Black Pepper, and Smoked Paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the green beans to the baking sheet, tossing them with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables are finishing, season the salmon fillet with sea salt, black pepper, and smoked paprika.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon fillet in the pan and sear for 4 minutes until the skin is crisp.
Flip the salmon and cook for another 2 to 3 minutes until the fish is cooked through and opaque.
Serve the salmon immediately alongside the roasted sweet potatoes and green beans.