YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
120g Sweet Potato, cubed
100g Asparagus spears
0.5 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 a tiny spray of avocado oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray and roast for another 10-12 minutes until tender.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat with the avocado oil.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus.
Drizzle the entire dish with fresh lemon juice and finish with a sprinkle of flaky sea salt.