YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served alongside caramelized sweet potato cubes and tender roasted asparagus, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
3/4 cup Sweet Potato, cubed
5-6 stalks Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
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, salt, and pepper, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray, add the asparagus, drizzle with a tiny bit of water or the remaining oil, and roast for another 10 minutes.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the remaining oil.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon with the roasted vegetables and drizzle everything with fresh lemon juice before serving.