YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon juice
PREPARATION
Preheat oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the asparagus spears, and toss with the remaining oil from the tray.
Return to the oven and roast for another 10-12 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the remaining avocado oil.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until cooked through to your preference.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.