YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon juice
PREPARATION
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until both are tender.
While the vegetables roast, pat the salmon fillet dry and season with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and releases easily.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and flaky sea salt.