YOUR SOLIN GENERATED RECIPE
Seared Salmon 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 for a bright, zesty finish.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
150g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
Salt, pepper, and lemon wedges to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the same baking sheet, drizzle with a tiny bit of water or the remaining oil if preferred, and roast for another 10-12 minutes until tender.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.