YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon
120 grams Sweet Potato, cubed
1 cup Asparagus spears
1.5 teaspoons Avocado Oil
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus to the baking sheet with the potatoes, tossing to combine, and roast for an additional 10 minutes until tender.
While vegetables roast, pat the salmon dry and season with salt and pepper.
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon and cook for another 3 to 4 minutes until the skin is crisp and the fish flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and serve immediately.