YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon with crispy skin served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
130 grams Sweet Potato, cubed
120 grams Asparagus, trimmed
1.5 teaspoons Extra Virgin Olive Oil
Sea salt and black pepper to taste
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into 1/2-inch pieces and toss them on a baking sheet with 1 teaspoon of olive oil and a pinch of sea salt.
Roast the sweet potatoes for 15 minutes.
While the potatoes roast, trim the woody ends off the asparagus and toss them with the remaining 0.5 teaspoon of olive oil.
Add the asparagus to the baking sheet with the sweet potatoes and roast for another 10-12 minutes until the vegetables are tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.
Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for an additional 2-3 minutes until desired doneness.
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.