YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and smoky charred asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
3/4 cup cubed Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a 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, then add the asparagus spears to the tray, tossing them in the residual oil.
Continue roasting for another 10 minutes until the sweet potatoes are golden and the asparagus is tender.
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 until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.