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If you ever crave a meal that feels both indulgent and wholesome, the Pan-Seared Salmon with Green Beans & Baked Sweet Potato has you covered in the most delicious way imaginable. This dish brings together perfectly crisped salmon with its tender, flaky interior, alongside vibrant green beans that snap with freshness and sweet potato wedges caramelized to golden perfection. It’s a beautifully balanced plate that’s as nourishing as it is satisfying, and once you try it, it’s sure to become one of your favorite go-to dinners.

Pan-Seared Salmon with Green Beans & Baked Sweet Potato - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but essential, giving each component of the Pan-Seared Salmon with Green Beans & Baked Sweet Potato its unique character. Every item adds something special—from the rich fattiness of the salmon to the earthy sweetness of the potatoes and the bright, crisp bite of the green beans.

2 salmon fillets, skin on: The skin crisps up beautifully for texture while locking in moisture.
Salt and freshly ground black pepper: Simple seasoning to enhance natural flavors without overpowering.
1 tbsp olive oil: For searing the salmon perfectly and roasting the potatoes.
Lemon wedges, for serving: Adds a fresh, zesty brightness that complements the fish.
200g fresh green beans, trimmed: These bring color and a satisfying snap to the plate.
Salt, for blanching: Helps keep green beans vibrant and tender-crisp.
1 tsp olive oil or butter: For a luscious sauté with green beans and garlic.
1 clove garlic, minced (optional): A fragrant note that beautifully lifts the green beans.
1 large sweet potato, peeled and cut into wedges: Its natural sweetness perfectly balances the savory elements.
Salt and paprika, to taste: Paprika adds subtle smokiness while salt enhances the potato’s natural sugars.

How to Make Pan-Seared Salmon with Green Beans & Baked Sweet Potato

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 200°C (400°F) to create the perfect roasting environment. Toss the sweet potato wedges in olive oil, salt, and paprika to ensure each piece caramelizes beautifully and gains a gentle smoky flavor from the paprika. Spread them out evenly on a parchment-lined baking tray for even cooking. Roast for 25 to 30 minutes, flipping once halfway through to achieve that irresistible roasted crust on both sides. When done, you’ll have wedges that are tender on the inside with crisp, golden edges—a sweet and savory treat on every bite.

Step 2: Prep the Green Beans

While the sweet potatoes roast, bring a pot of well-salted water to a boil—this small step is key to keeping those green beans vibrant and crisp-tender. Blanch the beans for just 2 to 3 minutes to soften them slightly without losing their fresh snap. Immediately draining and plunging them into cold water stops the cooking process and locks in their bright green color. Just before serving, toss the green beans in olive oil or butter, adding a little minced garlic if you like, for a fragrant, savory boost that complements the bold salmon flavor.

Step 3: Pan-Sear the Salmon

Pat your salmon fillets dry to get that glorious crispy skin. Season generously with salt and freshly ground pepper—this simple touch really elevates the fish. Heat olive oil over medium-high heat in a non-stick skillet, then lay the fillets skin-side down with a gentle press to ensure the skin sears evenly and crisps up beautifully. Cook for 4 to 5 minutes until the skin is perfectly caramelized, then flip and cook another 2 to 3 minutes until the salmon flakes gently with a fork but remains moist and tender inside. The combination of a crunchy skin and buttery flesh makes this the star of the Pan-Seared Salmon with Green Beans & Baked Sweet Potato plate.

How to Serve Pan-Seared Salmon with Green Beans & Baked Sweet Potato

Garnishes

A squeeze of fresh lemon over the salmon just before serving brightens the entire dish with a burst of citrusy acidity, cutting through the richness and waking up the flavors. You might also sprinkle a little freshly chopped parsley or dill for a touch of greenery and freshness that enhances the vibrant presentation and layered tastes of the meal.

Side Dishes

This dish stands beautifully on its own, but you can add a simple side salad of mixed greens dressed with olive oil and lemon if you want to lighten things up further. A small serving of quinoa or brown rice can boost the meal’s heartiness for those who like a more substantial carb alongside the baked sweet potato.

Creative Ways to Present

For an elegant dinner party, plate the salmon and green beans side by side with the sweet potato wedges fanned out for visual appeal. Drizzle a little extra virgin olive oil or a light garlic butter sauce over the salmon for extra sheen and flavor. You can even serve the salmon atop the green beans like a nest and place the sweet potatoes alongside for an inviting composition that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pan-Seared Salmon with Green Beans & Baked Sweet Potato in airtight containers in the refrigerator. The salmon will keep well for up to two days, while the green beans and sweet potatoes retain their texture nicely if eaten within the same timeframe. Separate storage of the components is ideal to maintain freshness.

Freezing

While the sweet potatoes freeze well for later use, it’s best to avoid freezing the cooked salmon and green beans as the texture can become mushy upon thawing. If you want to freeze the sweet potatoes, lay them flat on a tray first until firm, then transfer to freezer bags to prevent clumping.

Reheating

Reheat your leftover dish gently in a low oven or air fryer to maintain the crispness of the salmon skin and the roasted potatoes. If using a microwave, do so briefly and cover loosely to avoid drying out the salmon. For the green beans, a quick sauté in a hot pan with a splash of olive oil helps revive their freshness and flavor.

FAQs

Can I use frozen green beans for this recipe?

While fresh green beans do provide the best texture and vibrant color, frozen green beans can be used in a pinch. Just thaw and drain them well before quickly sautéing to avoid excess moisture and to keep them crisp-tender.

How do I know when the salmon is cooked perfectly?

The salmon is ready when the skin is crisp and golden, and the flesh flakes easily with a fork but still looks moist and slightly translucent in the center. Overcooking will dry out the fish, so timing and watching for these cues are key.

Can I make the baked sweet potatoes ahead of time?

Yes! You can roast the sweet potatoes earlier in the day or even the day before and simply reheat them before serving. Roasting ahead helps save time on a busy dinner night without sacrificing flavor.

What can I substitute for paprika in the sweet potato seasoning?

If you don’t have paprika, smoked paprika adds a lovely smoky flavor, but you can also try chili powder or a pinch of cayenne for a bit of heat. For a milder option, simply use salt and pepper or add a sprinkle of cinnamon for a warm sweetness.

Is it necessary to have skin on the salmon?

The skin helps to protect the salmon during cooking, keeping it moist while creating that delightfully crispy texture many people love. You can remove it if you prefer, but keep in mind you might lose some of the flavor and texture contrast.

Final Thoughts

The Pan-Seared Salmon with Green Beans & Baked Sweet Potato is more than just a meal; it’s a celebration of simple ingredients working in harmony. It feels comforting yet sophisticated, making it perfect for both weeknight dinners and special occasions. I truly hope you enjoy cooking and sharing this recipe, as it’s one I hold dear for its flavor, ease, and the wholesome satisfaction it brings to the table.

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Pan-Seared Salmon with Green Beans & Baked Sweet Potato

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Pan-Seared Salmon with Green Beans & Baked Sweet Potato is a clean, simple, and deeply nourishing meal featuring flaky salmon with a crisp skin, tender-crisp green beans with a hint of garlic, and perfectly roasted sweet potato wedges seasoned with paprika. This balanced dish offers elegant plating potential and natural flavors enhanced by straightforward cooking techniques.

Author: Mari
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Instructions

Bake the Sweet Potatoes: Preheat your oven to 200°C (400°F). Toss the peeled and wedged sweet potatoes with olive oil, salt, and paprika until evenly coated. Arrange them in a single layer on a parchment-lined baking tray. Roast for 25–30 minutes, flipping halfway through, until the edges are caramelized and the centers are tender.
Prep the Green Beans: Bring a pot of salted water to a boil. Blanch the trimmed green beans by boiling them for 2–3 minutes until they reach a tender-crisp texture. Drain the beans and immediately transfer them to cold water to stop the cooking process and preserve their bright green color. Just before serving, heat olive oil or butter in a skillet over medium heat, add minced garlic if using, and sauté the green beans briefly to infuse flavor.
Pan-Sear the Salmon: Pat the salmon fillets dry with paper towels for a crispier skin. Season both sides generously with salt and freshly ground black pepper. Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact with the pan. Cook for 4–5 minutes until the skin is crisp and releases easily from the pan. Flip the fillets and cook for an additional 2–3 minutes until the salmon is just cooked through. Serve immediately with lemon wedges for squeezing over the top.

Notes

Make sure not to overcrowd the pan when searing salmon to ensure even crisping of the skin.
Blanching green beans ahead of time can be done to save cooking time, then sauté just before serving.
Adjust paprika and salt on sweet potatoes according to taste preferences.
If you prefer, you can substitute butter for olive oil when sautéing the green beans for a richer flavor.
Lemon wedges add a bright contrast; serve on the side to allow personal preference.