YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon fillet served alongside tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
100 grams Sweet Potato cubes
100 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 15 to 20 minutes until the potatoes are tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan skin-side down and sear for 4 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the center is just opaque.
Serve the seared salmon immediately with the roasted vegetables and a fresh lemon wedge.