YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with roasted sweet potato and asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
150 grams Sweet Potato, cubed
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Sea salt and black pepper to taste
Fresh lemon wedge
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.
Add the asparagus spears to the same baking sheet, tossing them in the remaining juices, and roast for another 10 to 12 minutes until tender.
While the vegetables roast, season the salmon fillet generously with sea salt and black 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 to 5 minutes until the skin is crisp.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is golden and cooked through to your preference.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.