YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet paired with tender roasted sweet potato cubes and snappy charred asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.2 oz Wild Atlantic Salmon fillet
120g Sweet potato, cubed
1 cup Asparagus spears, trimmed
1 tsp Avocado oil
0.5 tsp Sea salt
0.25 tsp 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 avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with a tiny bit of water or a spray of oil and seasoning with salt and pepper.
Return the tray to the oven for another 10-12 minutes until the potatoes are tender and asparagus is slightly charred.
While vegetables roast, season the salmon fillet with the remaining salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining avocado oil.
Place the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with an optional lemon wedge.