YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1 cup Sweet Potato, cubed
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon Juice
0.25 tsp Sea Salt
0.25 tsp Black Pepper
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.
Remove the tray from the oven, add the asparagus spears, drizzle with the remaining avocado oil, and roast for an additional 10-12 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet dry and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice over the entire dish.