YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup cubed Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.
While the vegetables roast, heat a non-stick skillet over medium-high heat.
Season the salmon fillet with sea salt and place it skin-side down in the hot pan.
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.