YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon with crispy skin served alongside roasted sweet potato and asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7.4 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
120g Asparagus spears
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking tray with parchment paper.
Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil and a pinch of salt.
Spread the vegetables on the baking sheet and roast for 20-25 minutes until the potatoes are tender and golden.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick 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 crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.
Serve the salmon immediately alongside the roasted vegetables with a fresh lemon wedge.