YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with roasted sweet potato and tender asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
140g Sweet Potato, cubed
150g Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus and toss them with the remaining oil.
Add the asparagus to the baking sheet and roast everything for another 10-12 minutes until the vegetables are tender.
Season the salmon fillet with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing lightly with a spatula.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until opaque.
Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.