YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1.5 teaspoons Avocado Oil
1 tablespoon 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 1/2 teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Toss the asparagus with another 1/2 teaspoon of avocado oil 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 with salt and pepper.
Heat the remaining 1/2 teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until cooked through to your preference.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.