YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillets served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
150g Asparagus, woody ends trimmed
1.5 tsp Avocado Oil
0.5 tbsp Fresh Lemon Juice
Sea Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
While the potatoes roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Remove the baking sheet from the oven, add the asparagus to the other side, drizzle with the remaining oil, and return to the oven for another 10-12 minutes until the vegetables are tender.
Heat a non-stick 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.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice over the fish.