YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Asparagus
1 teaspoon Avocado Oil
0.25 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and drizzle with the remaining oil.
Continue roasting for another 10 minutes until the potatoes are tender and the asparagus is lightly charred.
While the vegetables finish roasting, pat the salmon fillet completely dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.
Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for an additional 2 to 3 minutes until cooked through.
Plate the crispy salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.