YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon, for garnish
PREPARATION
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut into 1/2-inch cubes.
Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potatoes in the oven for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus spears.
Add the asparagus to the baking sheet with the sweet potatoes and roast for an additional 10-12 minutes until tender.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with a pinch of salt and pepper.
Place the salmon in the hot skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.