YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Crisp pan-seared salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
3/4 cup Cubed Sweet Potato
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
Lemon wedge and sea salt for garnish
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus and toss them with the remaining olive oil.
Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 minutes until the vegetables are tender.
Season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side up in the pan.
Sear the salmon for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.