YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus spears
2 teaspoons Avocado Oil
1 tablespoon Lemon Juice
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of salt, then roast for 15 minutes.
Add the asparagus to the same tray, toss with a bit of salt and pepper, and roast for another 10 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and black pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for 3 more minutes.
Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon and flaky sea salt.