YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet paired with crispy roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
150 grams Asparagus
100 grams Sweet Potato
1 teaspoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a 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 on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted vegetables and serve with a fresh lemon wedge.