YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
120g Sweet Potato, cubed
150g Asparagus spears
1.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
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 spears to the same sheet.
Drizzle the remaining avocado oil over the asparagus and roast everything for an additional 10 to 12 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is crisp and the center is cooked to your preference.
Plate the salmon alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh lemon juice.