YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.35 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
1 cup Asparagus spears
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.
Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until the vegetables are tender.
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 cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and finish the dish with a bright squeeze of fresh lemon juice.