YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with roasted sweet potatoes and asparagus, featuring a perfectly crispy skin and a bright squeeze of lemon.
INGREDIENTS
7.5 oz Wild Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus Spears
1.5 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado 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.
Move the potatoes to one side of the sheet, add the asparagus to the other side, drizzle with a tiny bit of oil, and roast for another 10 minutes.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Serve the salmon immediately alongside the roasted sweet potatoes and asparagus with an optional fresh lemon wedge.