YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
150 grams Sweet Potato, cubed
150 grams Fresh Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1 wedge Fresh Lemon
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 1/2-inch cubes, then place them on the baking sheet with the trimmed asparagus.
Drizzle the vegetables with half of the olive oil and a pinch of sea salt and black pepper, tossing to coat evenly.
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the asparagus is slightly charred.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side, or until the exterior is golden and the fish flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.