YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
10 Asparagus spears, trimmed
1.5 tsp Extra Virgin Olive Oil
Salt, black 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, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the asparagus spears, tossing them with the remaining oil and a pinch of salt.
Return the tray to the oven and roast for another 10-12 minutes until the vegetables are tender and slightly charred.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon in the pan.
Sear the salmon for 4-5 minutes on the first side, then flip and cook for an additional 3-4 minutes until the internal temperature reaches 145°F and the skin is crisp.
Plate the salmon alongside the roasted sweet potatoes and asparagus, serving with a fresh lemon wedge for a bright finish.