YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.5 oz Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus spears, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, tossing with the remaining oil on the tray, and roast for another 10 minutes until the potatoes are tender and asparagus is crisp-tender.
While vegetables roast, season the salmon fillet with sea salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness is reached.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.