YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
150 grams Sweet Potato, cubed
100 grams Asparagus spears, trimmed
1 teaspoon Avocado Oil
1/2 Lemon, juiced
Pinch of Garlic Powder, Sea Salt, and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the same baking sheet, misting lightly with a tiny bit of water or lemon juice to keep them moist, and roast for an additional 10 minutes.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with garlic powder, salt, and pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or your desired doneness.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a squeeze of fresh lemon juice.