YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
1 cup cubed Sweet Potato
10 spears Asparagus
2 tsp Olive Oil
1/2 Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with one teaspoon of olive oil, sea salt, and black pepper, then spread them on a 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.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 2-3 minutes until cooked through to your preference.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.