YOUR SOLIN GENERATED RECIPE
Seared Salmon 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 for a bright zing and perfectly caramelized edges.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
125g Sweet Potato, cubed
100g Asparagus spears
1 tsp Extra Virgin Olive Oil
1 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 and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus, toss them with the remaining oil, and add them to the baking sheet with the potatoes.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is vibrant.
While 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 for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.