YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.5 ounces Salmon Fillet
80 grams Sweet Potato, cubed
100 grams Asparagus spears
0.5 tablespoon Avocado Oil
Salt, pepper, and lemon to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into 1/2-inch pieces and place them on a parchment-lined baking sheet.
Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet, drizzling with the remaining oil.
Roast the vegetables for an additional 10-12 minutes until the asparagus is tender and the potatoes are golden.
While vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is crisp and the center is just opaque.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.