YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 oz Salmon Fillet
100g Sweet Potato, cubed
150g Asparagus spears
1 tsp Avocado Oil
Fresh Lemon wedge
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potato 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.
Trim the woody ends off the asparagus and add the spears to the baking sheet, tossing with the remaining oil and salt.
Return the tray to the oven and roast for another 10-12 minutes until the vegetables are tender.
While the vegetables finish, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.