YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with cinnamon-roasted sweet potatoes and tender asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7.2 oz Wild Salmon Fillet
100g Sweet Potato, cubed
150g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Cinnamon, Sea Salt, and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half a teaspoon of olive oil and a pinch of cinnamon, then spread them on the baking sheet.
Roast the potatoes for 15 minutes, then add the asparagus to the tray, seasoning with salt and pepper and another half teaspoon of oil.
Continue roasting for another 10-12 minutes until the vegetables are tender and slightly browned.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 more minutes.
Serve the salmon alongside the roasted vegetables and drizzle with fresh lemon juice.