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 spears, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
150g Fresh Asparagus spears
0.5 tsp Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
1/4 Fresh Lemon
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 olive oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes until tender.
While the vegetables roast, season the salmon fillet with sea salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.