YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon
120 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1.5 teaspoons Avocado Oil
Sea salt and black pepper to taste
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the same baking sheet, drizzle with the remaining half teaspoon of oil, and roast both for another 10 minutes.
While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon in the pan.
Sear the salmon for 4 minutes on the first side, then flip and cook for an additional 3-4 minutes until the skin is crisp and the fish is cooked through.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.