YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon with crisp skin served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of fresh lemon juice.
INGREDIENTS
7.5 oz Wild Atlantic Salmon
120g Sweet Potato
100g Asparagus
1.5 tsp Avocado Oil
0.5 unit Lemon
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into bite-sized pieces and toss with half of the avocado oil and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for another 10 minutes.
Pat the salmon dry and season both sides with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.
Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.