YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
1 cup Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F (200°C) 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 spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears, drizzling them with a tiny bit of water or the remaining oil if desired.
Continue roasting both vegetables for another 10 minutes until the potatoes are tender and the asparagus is crisp-tender.
While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the seared salmon with the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.