YOUR SOLIN GENERATED RECIPE
Seared Salmon 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 zesty lemon.
INGREDIENTS
7.4 ounces Wild Atlantic Salmon
100 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
2 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Dice the sweet potato into half-inch cubes and snap the woody ends off the asparagus spears.
Toss the sweet potatoes and asparagus on a parchment-lined baking sheet with one teaspoon of avocado oil, sea salt, and black pepper.
Roast the vegetables for 20-25 minutes until the potatoes are tender and the asparagus is lightly charred.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4-5 minutes without moving it to create a golden crust.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F or it flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.