YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh 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 olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling them with a tiny bit of oil if needed.
Continue roasting the vegetables for another 10 minutes until the potatoes are tender and the asparagus is crisp.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.