YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared sockeye salmon with a crisp-skinned finish, served alongside roasted sweet potato cubes and tender asparagus spears.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus spears
1.5 teaspoons Extra Virgin Olive Oil
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 in a single layer on the baking sheet.
Roast the sweet potatoes for 20 minutes.
Add the asparagus to the baking sheet, drizzle with a small amount of the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season 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 4-5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is opaque and cooked to your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a squeeze of fresh lemon if desired.