YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
12.5 ounces Pink Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the sheet from the oven, add the asparagus spears, and drizzle with a tiny bit of water or additional lemon juice if needed to keep them moist.
Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.