YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7.5 ounces Salmon Fillet
120 grams Sweet Potato
100 grams Asparagus
1 teaspoon Avocado Oil
PREPARATION
Preheat oven to 400 degrees Fahrenheit.
Peel and cube the sweet potato into half-inch pieces.
Toss the sweet potato cubes with half of the avocado oil and a pinch of salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends of the asparagus and toss with the remaining avocado oil.
Add the asparagus to the baking sheet and roast for an additional 10 to 12 minutes until tender.
Season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until desired doneness.
Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.