YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon fillet
130g Sweet potato, cubed
150g Fresh asparagus spears
1 tsp Avocado oil
Salt, black pepper, and garlic powder to taste
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and cube the sweet potato into 1/2-inch pieces, then toss them with half of the avocado oil, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus, toss with the remaining oil, and add them to the baking sheet with the potatoes for another 10 minutes.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt, pepper, and garlic powder.
Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the flesh is opaque.
Plate the seared salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.