YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato
Pan-seared wild salmon served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Asparagus spears, trimmed
1 teaspoon Avocado Oil
1 tablespoon 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.
Peel the sweet potato and cut into small 1/2-inch cubes for even cooking.
Toss the sweet potato cubes with half of the avocado oil and a pinch of salt, then spread on the baking sheet and roast for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus and toss them with a tiny bit of oil or water to moisten.
Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.