YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Herb-Roasted Sweet Potatoes and Steamed Asparagus
Pan-seared wild salmon served with rosemary-roasted sweet potatoes and tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6 oz Wild Salmon Fillet
200g Sweet Potato
150g Asparagus
1 tbsp Avocado Oil
1 tsp Fresh Rosemary
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1-inch pieces, then toss with half of the avocado oil, chopped rosemary, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 25-30 minutes until the edges are golden and caramelized.
While potatoes 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, then flip and cook for another 3 minutes.
Place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green and tender.
Plate the seared salmon alongside the roasted sweet potatoes and steamed asparagus, finishing with a fresh squeeze of lemon.