YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired with tender roasted sweet potatoes and garlic-rubbed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
150g Sweet Potato, cubed
150g Fresh Asparagus spears
1.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half a teaspoon of olive oil and a pinch of sea salt, spreading them evenly on the baking sheet.
Roast the sweet potatoes for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus and toss with another half teaspoon of olive oil and optional minced garlic.
Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 minutes.
Heat the remaining half teaspoon of olive oil in a cast-iron skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 more minutes until opaque.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.