YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon with crispy skin served over roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
8 oz Salmon Fillet
120g Sweet Potato, cubed
200g Asparagus spears
1.5 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus spears to the same baking sheet, tossing them with the potatoes, and roast for an additional 10 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.