YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Sweet Potato and Asparagus
Crispy-skinned salmon paired with roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.4 oz Wild Atlantic Salmon Filet
100g Sweet Potato, cubed
100g Asparagus spears, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt, Black Pepper, and Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the trimmed asparagus to the baking sheet, tossing with the potatoes to coat in the remaining oil residue.
Continue roasting the vegetables for another 10 to 12 minutes until the potatoes are tender and the asparagus is slightly charred.
While vegetables roast, pat the salmon filet completely dry with a paper towel and season with salt, pepper, and garlic powder.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it to ensure a crispy skin.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.