Pan-Seared Salmon with Green Beans & Baked Sweet Potato
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.
- 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
Ingredients
Scale
For the Salmon:
- 2 salmon fillets, skin on
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- Lemon wedges, for serving
For the Green Beans:
- 200g (about 7 oz) fresh green beans, trimmed
- Salt, for blanching
- 1 tsp olive oil or butter
- 1 clove garlic, minced (optional)
For the Baked Sweet Potatoes:
- 1 large sweet potato, peeled and cut into wedges
- 1 tbsp olive oil
- Salt, to taste
- Paprika, to taste
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.