YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus
Crisp pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears
2 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus spears to the baking sheet, tossing them in the residual oil, and roast for another 10 minutes.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.
Serve the salmon alongside the roasted vegetables with an optional squeeze of fresh lemon juice.