YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Crisp pan-seared salmon paired with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
3/4 cup Cubed Sweet Potato
10 Asparagus Spears
1/2 tsp Avocado Oil
1/4 Lemon (for juice)
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado 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.
While potatoes roast, trim the woody ends off the asparagus and toss them with the remaining oil and salt.
Add the asparagus to the baking sheet with the potatoes and roast for another 10-12 minutes until tender.
Pat the salmon fillet completely dry with a paper towel and season the skinless side with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.