YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with caramelized sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears
2 tsp Olive Oil
Pinch of Sea Salt and Black Pepper
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and cut into 1/2-inch cubes, then toss with 1 teaspoon of olive oil, salt, and pepper.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends from the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes.
While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with a pinch of salt and pepper.
Place the salmon in the hot skillet, skin-side down, 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 it reaches your preferred level of doneness.
Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh squeeze of lemon.