YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillets served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Wild Salmon Fillet
150g Sweet Potato, cubed
1 cup Asparagus spears
2 tsp Avocado Oil
1/2 Lemon
Sea Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil, sea salt, and cracked black pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Move the potatoes to one side, add the asparagus to the other side, and roast for another 10 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat.
Place the salmon skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily.
Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon.