YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato
Pan-seared salmon paired with oven-roasted asparagus and tender sweet potato cubes, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
150g Sweet Potato, cubed
150g Asparagus spears
1 tsp Avocado Oil
1 Lemon wedge
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Remove the sheet from the oven, add the asparagus spears, and drizzle with the remaining avocado oil.
Return the vegetables to the oven and roast for another 10 to 12 minutes until the asparagus is tender and the potatoes are golden.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.