YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild sockeye salmon paired with cinnamon-roasted sweet potatoes and tender asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
6.8 ounces Wild Sockeye Salmon Fillet
150 grams Sweet Potato, cubed
120 grams Asparagus, woody ends trimmed
1.5 teaspoons Avocado Oil
Sea salt, black pepper, and lemon wedges to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and a pinch of cinnamon if desired.
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, drizzle with a tiny bit of water or additional oil spray, and roast for another 10 minutes.
While the vegetables finish roasting, heat a non-stick skillet over medium-high heat with the remaining avocado oil.
Pat the salmon fillet completely dry with a paper towel and season with sea salt and pepper.
Place the salmon in the hot skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is crisp and golden, then flip and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus.
Finish the dish with a generous squeeze of fresh lemon juice and a sprinkle of flaky sea salt.