Salmon Fillet with Sweet Potato and Green Beans

Ingredients

• Salmon fillet 5 oz
• Sweet potato 1 medium (150g)
• Green beans 1 cup
• Butter 1 tsp
• Salt to taste
• Black pepper to taste
• Olive oil 1 tsp

Method

1. Prepare the Sweet Potato. Preheat your oven to 400°F (200°C). Peel the sweet potato and cut it into 1-inch cubes. Toss the cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
   Tip: Cut the sweet potato into similar-sized cubes to ensure even roasting.
2. Roast the Sweet Potato. Place the baking sheet with sweet potato cubes in the preheated oven. Roast for about 20-25 minutes, turning halfway through, until the cubes are tender and slightly caramelized on the edges.
   Tip: Check tenderness by piercing a cube with a fork; it should slide in easily.
3. Prepare the Green Beans. While the sweet potatoes roast, trim the ends of the green beans. Bring a pot of water to a boil, add a pinch of salt, and blanch the green beans for 3-4 minutes until they are bright green and tender-crisp.
   Tip: Immediately transfer green beans to a bowl of ice water after boiling to keep their color and stop cooking.
4. Cook the Salmon Fillet. Pat the salmon dry with paper towels and season both sides with salt and freshly ground black pepper. Heat a non-stick skillet over medium heat and add 1 teaspoon of butter. Once melted and hot, place the salmon skin-side down if it has skin. Cook for about 4-5 minutes without moving it to get a nice sear.
   Tip: Use a spatula to gently lift the salmon to check if the skin is crispy before flipping.
5. Finish Cooking the Salmon. Flip the salmon carefully and cook the other side for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from heat and let it rest for a minute.
   Tip: Avoid overcooking to keep the salmon moist and tender.
6. Warm the Green Beans. Drain the green beans from the ice water and briefly warm them in the skillet with the salmon drippings or add a small knob of butter to the pan. Toss gently to coat and heat through for about 1-2 minutes.
   Tip: This step adds flavor to the green beans and uses the remaining butter in the pan.
7. Plate and Serve. Arrange the roasted sweet potato cubes and green beans on a plate. Place the cooked salmon fillet on top or beside the vegetables. Optionally, add a small pat of butter on the salmon for extra richness.
   Tip: Garnish with fresh herbs like parsley or dill if available for added color and flavor.

Pro tips

• Patting the salmon dry before cooking helps achieve a crispy surface.
• Using a timer helps prevent overcooking the salmon and vegetables.