YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild sockeye salmon served with roasted sweet potato and asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
120 grams Sweet Potato, cubed
1 cup Asparagus spears
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the pan.
Add the trimmed asparagus to the other side of the pan, drizzle with the remaining oil, and roast everything for another 10 minutes.
While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side until a golden crust forms.
Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish the dish with a fresh squeeze of lemon juice.