YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of fresh lemon and flaky sea salt.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
3/4 cup Cubed Sweet Potato
1 cup Asparagus Spears
3/4 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
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 salt, then roast for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or the remaining oil, and roast for an additional 10 minutes until the potatoes are tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a bright squeeze of fresh lemon juice.