YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with roasted sweet potatoes and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus spears
1.5 teaspoons Avocado Oil
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with half of the avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus, toss them with the remaining oil, and add them to the baking sheet for another 10 minutes.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for an additional 2 to 3 minutes until the center is just opaque.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.