YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato
Pan-seared salmon served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus, 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 and trimmed asparagus with half of the olive oil, salt, and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the sweet potatoes are tender and the asparagus is lightly 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 skillet and sear for 4-5 minutes on the first side to develop a golden crust.
Flip the fillet carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.