YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon with crispy skin served alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
100 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
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 salt, then spread them on the baking sheet.
Roast the sweet potatoes for 20 minutes, then move them to one side and add the asparagus to the pan.
Season the asparagus with salt and roast everything for another 10 minutes until the potatoes are tender.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until cooked through to your preference.
Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.