YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Sweet Potatoes
Pan-seared salmon fillet served with tender steamed green beans and roasted sweet potato wedges, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild-Caught Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Scrub the sweet potato and cut into bite-sized cubes, then steam or roast at 400°F until tender.
Trim the ends of the green beans and steam them for about 5 minutes until they are vibrant and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preference.
Arrange the salmon on a plate with the sweet potatoes and green beans, then drizzle everything with fresh lemon juice.