YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty zing.
INGREDIENTS
5.5 ounces Salmon Fillet
1/2 cup cubed Sweet Potato
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
Pinch of sea salt and black pepper
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 avocado oil, salt, and pepper, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray, add the asparagus spears, toss with the remaining juices on the pan, and roast for another 10-12 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon dry with a paper towel and season with salt and pepper.
Heat the remaining avocado 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 crispy.
Flip the salmon carefully and cook for another 2-3 minutes until reached your desired doneness.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.