YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
100g Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, spreading them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then remove the tray and add the trimmed asparagus spears.
Drizzle the asparagus with a tiny bit of water or the remaining oil if needed and return the tray to the oven for another 10 minutes.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 minutes until the bottom is crisp and golden.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a bright squeeze of lemon juice and flaky sea salt.