YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
11 oz Wild Sockeye Salmon Fillet
120g Sweet Potato, cubed
150g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Sea salt and black pepper 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 and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the same tray, drizzling them with a tiny bit of oil if needed.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.