YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potatoes and tender asparagus, featuring a perfectly crisp skin.
INGREDIENTS
7.4 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Fresh Asparagus, trimmed
1 tsp Avocado Oil
Salt, pepper, and lemon wedges to taste
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.
Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray, tossing with the remaining oil.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and asparagus is lightly charred.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until your desired level of doneness is reached.
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.