YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, featuring perfectly crisp roasted edges.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
150g Fresh Asparagus
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and cut into 1/2-inch cubes, then toss with half of the olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus and toss with the remaining olive oil.
Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side up.
Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.
Serve the seared salmon alongside the roasted sweet potatoes and asparagus.