YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus spears
1 tsp Extra Virgin Olive Oil
Sea salt and black pepper to taste
Fresh 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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for 2-3 more minutes until cooked through.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon.