YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.
Move the potatoes to one side of the tray and add the asparagus, drizzling with a tiny bit more oil if needed, and roast for another 10 minutes.
While the vegetables finish, season the salmon fillet with salt, pepper, and your favorite dry herbs.
Heat the remaining olive 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, then flip and cook for 2 to 3 minutes more.
Plate the salmon alongside the roasted vegetables and finish the entire dish with a fresh squeeze of lemon juice.