YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillets served with roasted sweet potato cubes and tender asparagus, finished with a bright and citrusy lemon zing.
INGREDIENTS
72000 grams Pink Salmon Fillets
15000 grams Sweet Potatoes
5000 grams Fresh Asparagus
1500 grams Extra Virgin Olive Oil
PREPARATION
Preheat ovens to 400°F.
Peel and dice the sweet potatoes into uniform one-inch cubes.
Toss the sweet potato cubes with a portion of the extra virgin olive oil and sea salt on large industrial baking sheets.
Roast the potatoes in the preheated ovens until they are tender and slightly caramelized on the edges.
Trim the woody ends off the fresh asparagus and toss with a small amount of olive oil and black pepper.
Season the salmon fillets generously with sea salt and black pepper on both sides.
Heat large skillets or flat-top grills over medium-high heat with the remaining olive oil.
Sear the salmon fillets in batches until the skin is crisp and the flesh is cooked through and flaky.
Roast the asparagus on separate sheet pans for the last eight minutes of the potato roasting time until bright green.
Serve the seared salmon alongside the roasted sweet potatoes and asparagus with a final squeeze of fresh lemon juice.