YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with roasted sweet potato and asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7.05 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
150g Asparagus spears
1 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, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is lightly browned.
While the vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon fillet 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 carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted vegetables and drizzle everything with the fresh lemon juice before serving.