YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with caramelized sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1.25 cups Cubed Sweet Potato
10 spears Asparagus
1.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
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, then move them to one side of the tray and add the asparagus spears to the other side.
Drizzle the remaining olive oil over the asparagus and roast everything for another 10-12 minutes until the potatoes are tender.
While the vegetables finish roasting, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.