YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Cast-iron seared salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
150 grams Sweet Potato, cubed
150 grams Asparagus
1 teaspoon Avocado Oil
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 and a pinch of sea salt, then roast for 15 minutes.
Add the asparagus to the baking sheet, tossing with the remaining oil from the potatoes, and roast for another 10 minutes until tender.
Heat a cast-iron skillet over medium-high heat with the remaining half teaspoon of avocado oil.
Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy and golden.
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice for a bright pop of flavor.