YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served alongside tender asparagus and roasted sweet potato cubes, finished with a squeeze of lemon and caramelized edges.
INGREDIENTS
7.2 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15-20 minutes until they begin to soften.
Add the trimmed asparagus to the baking sheet, drizzle with a tiny bit of water or additional oil spray if needed, and roast for another 10 minutes.
While vegetables roast, season the salmon fillet with sea salt, black pepper, and any desired dried herbs.
Heat the remaining avocado 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.
Carefully flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus.
Drizzle the entire plate with fresh lemon juice before serving.