YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
100 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the asparagus spears, drizzle with a tiny bit of water or the remaining oil if needed, and roast for another 10 minutes.
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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.