YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.5 oz Wild Sockeye Salmon Fillet
130g Sweet Potato, cubed
100g Asparagus, trimmed
1.5 tsp Extra Virgin Olive Oil
Salt, black pepper, and lemon wedges for serving
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.
Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.
Pat the salmon dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crisp.
Flip the fillet and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.