YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild sockeye salmon served with oven-roasted sweet potato cubes and crisp asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon
150 grams Sweet Potato
100 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Preheat your oven to 400 degrees.
Peel and cube the sweet potato into bite-sized pieces.
Toss the sweet potato cubes with half of the olive oil and a pinch of salt on a baking sheet.
Roast the potatoes for fifteen minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes.
Continue roasting for another ten minutes until the vegetables are tender and slightly browned.
Pat the salmon dry and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for four to five minutes until the skin is crispy.
Flip the fillet and cook for another three minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.