YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Asparagus spears, trimmed
1 teaspoon Extra Virgin Olive Oil
Salt, black pepper, and lemon wedges to taste
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 on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, drizzle with a tiny bit of water or lemon juice to steam, and roast for another 10-12 minutes until tender.
While vegetables roast, season the salmon fillet 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.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.