YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon with a golden-brown crust served alongside roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon.
INGREDIENTS
8 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus spears
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and dice the sweet potato into half-inch cubes, then toss them with one teaspoon of olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.