YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1 cup cubed Sweet Potato
12 Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) 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 on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the same tray, drizzling them with a tiny bit of water or additional oil if needed.
Continue roasting the vegetables for another 10 minutes until the potatoes are tender and the asparagus is vibrant.
While vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.