YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon with a crisp skin served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
120g Sweet Potato, cubed
150g Asparagus, trimmed
1 tsp Extra Virgin Olive Oil
Lemon wedge, salt, pepper, and garlic powder to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the same baking sheet, drizzle with the remaining olive oil, and season lightly.
Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and asparagus is vibrant.
While vegetables roast, season the salmon fillet with salt, pepper, and a dash of garlic powder.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.