YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of zesty lemon.
INGREDIENTS
9 ounces Wild Atlantic Salmon
150 grams Sweet Potato, cubed
100 grams Asparagus spears
0.75 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus spears to the baking sheet, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon filet dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and minced garlic.