YOUR SOLIN GENERATED RECIPE
Seared Salmon with Herb-Roasted Sweet Potato and Asparagus
Pan-seared salmon paired with herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon for a bright, citrusy zing.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
100g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
1/2 tsp Dried Rosemary
Salt and Black Pepper to taste
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, and a pinch of sea salt.
Spread the sweet potatoes in a single layer on the baking sheet and roast for 15 minutes.
Add the trimmed asparagus to the same baking sheet, drizzle with the remaining olive oil, and toss to combine.
Return the tray to the oven and roast for an additional 10-12 minutes until the potatoes are tender and the asparagus is lightly browned.
While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon alongside the roasted vegetables with a fresh lemon wedge for squeezing over the top.