YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
130g Sweet Potato, cubed
100g Fresh Asparagus, trimmed
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
0.5 tsp Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the asparagus spears, and drizzle with the remaining olive oil and garlic powder.
Return the tray to the oven and roast for another 10-12 minutes until the vegetables are tender and slightly charred.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.
Plate the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.