YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1 wedge Lemon
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat the oven to 400°F.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a baking sheet.
Roast the potatoes for 15 minutes until they begin to soften.
Add the asparagus to the same sheet, tossing with the remaining oil and salt, and roast for another 10 minutes.
Pat the salmon dry and season with salt and pepper.
Heat a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until crispy.
Flip the salmon and cook for an additional 2 minutes until just opaque.
Plate the salmon with the roasted vegetables and serve with a fresh lemon wedge.