YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Sweet Potatoes and Steamed Green Beans
Pan-seared wild salmon served with tender roasted sweet potato cubes and crisp-tender steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon
120g Sweet Potato, cubed
100g Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1 pinch Sea Salt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them evenly on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly browned.
Pat the salmon fillet dry with a paper towel and season the flesh side with sea salt.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and continue cooking for 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon finishes, steam the green beans over boiling water for 5 minutes until they are vibrant green and crisp-tender.
Plate the seared salmon alongside the roasted sweet potatoes and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.