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 bright lemon and a pinch of flaky sea salt.
INGREDIENTS
8.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
150g Fresh Asparagus, trimmed
1 tsp Extra Virgin Olive 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 olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with the remaining oil and seasoning with salt and pepper.
Return the tray to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables roast, heat a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.