YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and crisp charred asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedge and sea salt to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus spears to the baking sheet, tossing them with the sweet potatoes, and roast for another 10 minutes until tender.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.