YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
5.5 oz Wild Sockeye Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.5 tsp Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes before adding the asparagus spears to the same tray.
Drizzle the asparagus with a small amount of oil and roast everything for another 10 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of 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 crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.