YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes, Zucchini, and Carrots
Pan-seared salmon fillet served alongside oven-roasted sweet potatoes, zucchini, and carrots, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
100g Zucchini, sliced
100g Carrots, sliced
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the sweet potato and carrots, then cut them into bite-sized cubes and rounds.
Slice the zucchini into thick half-moons.
Toss the sweet potatoes, carrots, and zucchini with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the edges are caramelized.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your preferred level of doneness.
Serve the hot seared salmon alongside the roasted vegetable medley with an optional squeeze of fresh lemon juice.