YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served alongside roasted sweet potato cubes and crisp asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
120 grams Sweet Potato
150 grams Asparagus
1.5 teaspoons Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and cube the sweet potato into bite-sized pieces, then toss them on the baking sheet with half of the olive oil and a pinch of sea salt.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining oil and another pinch of salt.
Roast the vegetables for an additional 10 to 12 minutes until the sweet potatoes are tender and the asparagus is slightly charred.
While vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on the first side until golden and crispy.
Flip the salmon and cook for another 3 to 4 minutes until the center is just opaque.
Plate the seared salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.