YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon and roasted sweet potato cubes with tender asparagus, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
150g Fresh Asparagus, trimmed
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel the sweet potato and cut into half-inch cubes, then trim the woody ends off the asparagus stalks.
Toss the sweet potato cubes and asparagus with half of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and opaque.
Serve the seared salmon alongside the roasted vegetables with an optional squeeze of fresh lemon juice.