YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
150g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp 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.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the asparagus spears, tossing them with the remaining oil.
Return the tray to the oven and roast for another 10 to 12 minutes until the vegetables are tender and lightly browned.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for an additional 2 to 3 minutes until cooked through.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.