YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
80g Sweet Potato, cubed
100g Asparagus spears, trimmed
0.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
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 sea salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus spears to the same baking sheet, tossing them in the residual heat and oil, then roast everything for another 10 minutes.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes.
Remove from heat and serve the salmon alongside the roasted vegetables, drizzling the fresh lemon juice over the fish just before eating.