YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
1 cup cubed Sweet Potato
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 teaspoon Olive Oil
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with olive oil, and roast for another 10 minutes until the vegetables are tender.
Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice.