YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1/2 medium Lemon
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or the remaining oil if needed, and roast for an additional 10 minutes until tender.
While vegetables roast, season the salmon fillet with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted sweet potatoes and asparagus.
Finish the dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.