YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with tender asparagus and roasted sweet potato cubes that have been cooked until perfectly caramelized.
INGREDIENTS
7 ounces Wild Salmon Fillet
150 grams Sweet Potato, cubed
150 grams Asparagus spears
1 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes before adding the asparagus to the same tray.
Drizzle the remaining oil over the asparagus and return the tray to the oven for another 10 to 12 minutes until the vegetables are tender.
While the vegetables roast, 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 down, searing for 4 to 5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque and flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.