YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
1 cup Asparagus spears, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) 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 in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.
Drizzle the asparagus with a tiny bit of water or the remaining oil and roast everything for another 10-12 minutes until the potatoes are tender and the asparagus is crisp.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice over the fish.