YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus spears
0.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on a baking sheet.
Roast the sweet potatoes for 20 minutes.
Add the asparagus to the same baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until tender.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until your desired level of doneness is reached.
Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.