YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Crisp pan-seared salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
150g Cubed Sweet Potato
150g Asparagus Spears
1.5 tsp Extra Virgin Olive Oil
1 Lemon Wedge
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 olive 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 before adding the asparagus spears to the other side of the tray.
Drizzle the remaining oil over the asparagus and return the tray to the oven for another 10 to 12 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt and pepper and heat a non-stick skillet over medium-high heat.
Place the salmon in the hot pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes until just opaque.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.