YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with roasted sweet potato cubes and tender asparagus, featuring a perfectly crisp-skinned finish.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
150g Sweet Potato, cubed
150g Asparagus spears
1.5 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 1 teaspoon of 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 potatoes roast, trim the woody ends off the asparagus and toss them with the remaining half teaspoon of oil.
Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until tender.
Heat a non-stick skillet over medium-high heat. Season the salmon with salt and pepper.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until your desired level of doneness is reached.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.