YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus and Red Potatoes
Pan-seared salmon served with roasted red potatoes and snap-tender asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
150g Red Potatoes, cubed
100g Asparagus, trimmed
1 tsp Avocado Oil
Sea salt and black pepper to taste
Fresh lemon wedges
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed red potatoes with half of the avocado oil, salt, and pepper, then spread them on the baking sheet.
Roast the potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the trimmed asparagus, tossing with the remaining oil and seasonings.
Return the tray to the oven for another 10-12 minutes until the potatoes are golden and asparagus is tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted vegetables and finish with a generous squeeze of fresh lemon juice.