YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared sockeye salmon with roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a touch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
150 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive 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.
Add the trimmed asparagus spears to the same baking sheet, tossing them lightly with the potatoes to coat in the remaining heat and oil.
Return the tray to the oven and roast for another 10 to 12 minutes until the vegetables are tender and lightly browned.
While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining teaspoon of olive oil in a cast-iron or 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 very crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is cooked through to your liking.
Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.