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 spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
120 grams Sweet Potato, cubed
100 grams Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.
Season the salmon fillet with garlic powder, salt, and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the fish flakes easily.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.