YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and a hint of smoky paprika.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
150g Asparagus, woody ends trimmed
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
0.5 tsp Smoked Paprika
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, sea salt, and the smoked paprika until evenly coated.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Add the trimmed asparagus to the baking sheet, drizzle with the remaining olive oil and a pinch of salt, tossing to combine with the potatoes.
Return the vegetables to the oven and roast for an additional 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.