YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Zucchini
Pan-seared salmon served with tender zucchini and caramelized roasted sweet potatoes, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
120g Sweet Potato, cubed
150g Zucchini, sliced
1 tsp Extra Virgin Olive Oil
Salt and pepper to taste
Fresh lemon wedge
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the sliced zucchini to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.
Pat the salmon fillet dry with a paper towel and season both sides 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 and golden.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.