YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the sweet potatoes for 15-20 minutes until they begin to soften.
Move the potatoes to one side of the tray and add the asparagus spears to the other side, drizzling them with the remaining oil.
Return the tray to the oven and roast everything for another 10 minutes until the asparagus is tender-crisp.
While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and flaky.
Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh lemon juice.