YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato
Pan-seared salmon with roasted asparagus and sweet potato, featuring a perfectly crisp-skinned fillet finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
120g Sweet Potato
150g Asparagus
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with half 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, roasting for an additional 10 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crisp skin.
Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.