YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1 cup Sweet Potato, cubed
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and asparagus with half of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 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 per side until the exterior is golden and crisp.
Plate the salmon alongside the roasted vegetables and serve with an optional fresh lemon wedge for brightness.