YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus spears, trimmed
1.5 teaspoons Extra Virgin Olive Oil
0.5 teaspoon Sea Salt
0.25 teaspoon Black Pepper
1 wedge Fresh Lemon
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray.
Add the asparagus to the other side of the tray, drizzle with the remaining oil, and roast both for another 10-12 minutes until tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon flesh-side down for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the skin is crispy and the fish is cooked to your desired level of doneness.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice.