YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with roasted sweet potatoes and asparagus, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6.8 ounces Salmon Fillet
0.5 cup cubed Sweet Potato
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
0.5 teaspoon fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a drop of avocado oil and sea salt, then roast for 15 minutes.
Add the asparagus to the baking sheet and roast for another 10 minutes until the vegetables are tender.
Season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the remaining avocado oil.
Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is flaky.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.