YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.
INGREDIENTS
6.8 oz Wild Salmon Fillet
100g Sweet Potato
100g Asparagus
1 tsp Olive Oil
1 tbsp Lemon Juice
Pinch of Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into bite-sized pieces, then toss with half of the olive oil and a pinch of salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10 minutes until tender.
While the vegetables roast, season the salmon fillet 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 up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until cooked through.
Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice for a bright, zesty bite.