YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
0.75 cup cubed Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
Lemon wedge, sea salt, and black pepper to taste
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 sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears, drizzling them with a touch of water or the remaining oil if desired.
Continue roasting the vegetables for another 10 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.