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 pinch of flaky sea salt.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
Sea salt, black pepper, and lemon wedges
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 same baking sheet, drizzle with a tiny bit of oil or water if needed, and roast for an additional 10-12 minutes until tender.
While the 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 skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flaky.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.