YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 oz Wild Atlantic Salmon
100g Sweet Potato, cubed
150g Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh 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 avocado oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling with any remaining oil.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and asparagus is slightly charred.
While vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Press down firmly with a spatula for 30 seconds to ensure even contact, then sear for 4-5 minutes until the skin is very crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon reaches your desired level of doneness.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.