YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild-Caught Salmon Fillet
50 grams Sweet Potato, cubed
150 grams Fresh Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus spears to the baking sheet, tossing them with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.
While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and 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 crisp.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.