YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of citrus and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
150g Sweet Potato, cubed
150g Asparagus spears
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces and toss with half the olive oil and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the potatoes.
Roast for another 10 to 12 minutes until the vegetables are tender.
Season the salmon fillet with salt and pepper.
Heat the remaining oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.