YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
7 oz Wild Salmon Fillet
1 cup Sweet Potato cubes
10 Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced sweet potato cubes with half of the olive oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20 minutes.
Trim the woody ends off the asparagus and toss them with a tiny drop of oil, then add them to the baking sheet with the potatoes for the final 10 minutes of roasting.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon.