YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a bright, citrusy squeeze of lemon.
INGREDIENTS
7.2 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
1 cup 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 (200°C) 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 in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the asparagus spears, and drizzle with the remaining oil.
Return the tray to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables roast, season the salmon fillet with 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 another 2-3 minutes until the salmon is cooked through and opaque.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.