YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a hint of caramelized sweetness.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
120g Sweet potato, cubed
150g Asparagus spears, trimmed
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, salt, and pepper, then spread them in a single layer 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 the remaining oil.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.