YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with tender roasted sweet potatoes and garlic-rubbed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
200g Sweet Potato, cubed
100g Asparagus spears
1.5 tsp Avocado Oil
1/2 Lemon
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 teaspoon of avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining 1/2 teaspoon of oil and a pinch of salt.
Return the tray to the oven and roast for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables finish roasting, 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 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.