YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, caramelized edge.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
100g Asparagus spears, trimmed
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and trimmed asparagus with half of the avocado oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp and golden.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Serve the seared salmon alongside the roasted vegetables with an optional squeeze of fresh lemon.