YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus, featuring a perfectly crisp skin.
INGREDIENTS
7.4 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato, cubed
150 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
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 salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, tossing with the sweet potatoes, and roast for an additional 10 minutes until tender.
While vegetables roast, heat the remaining oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then place it skin-side down in the hot pan.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until desired doneness.
Plate the salmon alongside the roasted vegetables and serve immediately.