YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of charred lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 wedge Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.
Add the asparagus to the same baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until tender.
While the vegetables roast, pat the salmon dry and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through but still moist.
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon.