YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
8.5 ounces Wild Salmon Fillet
100 grams Sweet Potato
100 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
0.5 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, toss with half the olive oil and a pinch of salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10 minutes until tender.
Season the salmon fillet with garlic powder, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side up for 4-5 minutes, flip and cook for another 3-4 minutes until the exterior is golden and crisp.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.