YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
150g Asparagus spears, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt, Black Pepper, and Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Move the potatoes to one side of the tray, add the asparagus to the other side, and toss with the remaining oil.
Return the tray to the oven and roast for another 10-12 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with garlic powder, salt, and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side up.
Sear the salmon for 4 minutes, then flip and cook for an additional 3-4 minutes until the center is just opaque and the skin is crisp.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.