YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon paired with roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.
INGREDIENTS
4.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears
1 tsp Avocado Oil
Lemon wedge
Sea salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray with a bit more salt and roast for another 10 minutes.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and the fish is mostly cooked through.
Flip the salmon carefully and cook for an additional 2 minutes until it reaches your desired level of doneness.
Serve the seared salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.