YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 oz Salmon Fillet
150g Sweet Potato
100g Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into half-inch pieces, then toss them with half of the avocado oil and a pinch of salt and pepper.
Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes for the final 10 minutes of roasting.
Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.