YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus, trimmed
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/4 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes before adding the trimmed asparagus to the same tray.
Drizzle the remaining oil over the asparagus and return the tray to the oven for another 10 to 12 minutes until tender.
Season the salmon fillet with garlic powder, salt, and pepper on both sides.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until crispy.
Carefully flip the salmon and cook for an additional 3 minutes until the center is just opaque and flakes easily.
Plate the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.