YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears
2 tsp Avocado Oil
0.5 Lemon
Sea Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the sweet potatoes, drizzling with the remaining teaspoon of oil.
Roast the vegetables for another 10 minutes until the asparagus is tender and the potatoes are golden.
While the vegetables roast, season the salmon fillet with sea salt and black 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 fish is opaque and flakes easily.
Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.