YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared sockeye salmon served with roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.7 oz Sockeye Salmon Fillet
1 cup Sweet Potato, cubed
10 Asparagus spears
2 tsp Avocado Oil
1/2 Lemon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of 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, then add the asparagus spears to the tray, tossing them with the remaining juices on the pan.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
Remove the roasted vegetables from the oven once the sweet potatoes are tender and the asparagus is bright green.
Plate the seared salmon alongside the roasted vegetables and finish with a generous squeeze of fresh lemon juice.