YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
120 grams Sweet Potato (cubed)
100 grams Fresh Asparagus
1.5 teaspoons Avocado Oil
Sea salt and black pepper to taste
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with the remaining avocado oil, and roast everything for another 10 minutes until the vegetables are tender and slightly charred.
While the vegetables finish roasting, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the center is just opaque.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.