YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Asparagus spears
1.5 teaspoons Avocado Oil
0.5 tablespoon Lemon Juice
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 evenly on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, tossing with a small amount of oil if needed.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.
While the vegetables finish roasting, heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Serve the seared salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.