YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
150g Fresh Asparagus
1 tsp Avocado Oil
Sea salt, black pepper, and lemon wedges to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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.
While the potatoes roast, trim the woody ends off the asparagus and toss them with a tiny bit of salt.
Add the asparagus to the baking sheet and roast everything for another 10-12 minutes until the potatoes are tender and the asparagus is bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black 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 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until the fish is just opaque.
Plate the salmon alongside the roasted vegetables and finish with a generous squeeze of fresh lemon juice.