YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
75g Sweet Potato, cubed
100g Asparagus spears
1 tsp Avocado Oil
1 tsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the same baking sheet, tossing with the remaining oil and the potatoes, then roast for an additional 10 minutes.
While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the remaining avocado oil.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon reaches your desired level of doneness.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.