YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato
100 grams Asparagus
2 teaspoons Extra Virgin Olive Oil
0.5 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the sweet potato into small half-inch cubes and toss them 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 with the potatoes, roasting for another 10 minutes until 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 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.
Serve the seared salmon alongside the roasted vegetables with a fresh lemon wedge squeezed over the top.