YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with golden roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
130g Sweet Potato, cubed
100g Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into 1/2-inch pieces, then toss them with half the avocado oil and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet, roasting for another 10 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through and flakes easily.
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice over everything.