YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet paired with tender roasted sweet potatoes and garlic-rubbed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
80g Sweet Potato, cubed
150g Asparagus spears
1 tsp Avocado Oil
1 clove Garlic, minced
Salt and Pepper to taste
Lemon wedge for serving
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 avocado oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes.
Move the potatoes to one side of the tray, add the asparagus spears, and toss them with the minced garlic and remaining oil.
Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is slightly charred.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.