YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato and asparagus, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6.3 oz Wild Salmon Fillet
120g Sweet Potato, cubed
150g Asparagus spears, trimmed
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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 15 minutes until they start to soften.
Add the trimmed asparagus to the same baking sheet, drizzle with a tiny bit of water or the remaining oil from the bowl, and roast for another 10 minutes.
While the vegetables are roasting, 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 or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145°F.
Remove the roasted vegetables from the oven and arrange them on a plate alongside the seared salmon.
Drizzle the entire dish with fresh lemon juice to brighten the flavors before serving.