YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared sockeye salmon served with tender asparagus and sweet potato cubes roasted until they are perfectly caramelized.
INGREDIENTS
5.5 oz Sockeye Salmon Fillet
150g Sweet Potato
100g Asparagus Spears
1.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into half-inch cubes, then toss with half the avocado oil and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and toss them with the remaining oil, then add them to the baking sheet with the potatoes.
Continue roasting the vegetables for another 10 to 12 minutes until the potatoes are tender and the asparagus is slightly charred.
While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.