YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato and asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus spears, trimmed
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
Pinch of sea salt and black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, tossing with the remaining oil and roasting for an additional 10-12 minutes until tender.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.
Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.