YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with tender roasted sweet potatoes and snap-crisp asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Wild Sockeye Salmon
100 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the potatoes are tender.
While the vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2 to 3 minutes until it reaches your desired doneness.
Plate the seared salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.