YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with herb-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a buttery flake.
INGREDIENTS
7.2 oz Wild Atlantic Salmon Fillet
120g Sweet Potato Cubes
150g Fresh Asparagus Spears
1 tsp Extra Virgin Olive Oil
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 evenly on the tray.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray.
Place the asparagus spears on the empty side of the tray, drizzle with the remaining oil, and roast everything for another 10 minutes.
While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is perfectly crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the center is just opaque.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.