YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon with a crisp skin served alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6.8 ounces Salmon Fillet
60 grams Sweet Potato, cubed
100 grams Asparagus spears
0.75 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and trimmed asparagus with half of the avocado oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 15 to 20 minutes until the potatoes are tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for another 3 to 4 minutes until the salmon is just opaque in the center.
Serve the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before eating.