YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Salmon fillet seared until golden and served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado 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 pan and add the asparagus spears to the other side.
Drizzle the asparagus with a tiny bit of water or the remaining oil and roast everything for another 10 minutes.
While the vegetables finish, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining avocado oil.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice.