YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus spears
1.1 teaspoons Avocado Oil
1 Lemon wedge
Sea Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Peel the sweet potato and cut it into half-inch uniform cubes.
Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the sweet potatoes for 15 minutes, then remove the tray from the oven.
Snap off the woody ends of the asparagus and add the spears to the baking sheet, tossing them with the remaining avocado oil.
Return the vegetables to the oven and roast for another 10 to 12 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque in the center.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.