YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with tender roasted sweet potato cubes and crisp charred asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
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 and pepper.
Roast the sweet potatoes for 15 minutes before adding the asparagus to the tray.
Drizzle the asparagus with the remaining oil and roast everything for another 10 minutes until tender.
Season the salmon fillet with salt, pepper, and a dash of garlic powder.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.
Flip the salmon and cook for another 2 to 3 minutes until the center is just opaque.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.