YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Baked Sweet Potato
Pan-seared salmon fillet served with tender steamed asparagus and a fluffy baked sweet potato, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
120 grams Sweet Potato
150 grams Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and pierce the sweet potato several times with a fork.
Place the sweet potato on a baking sheet and bake for 45 to 50 minutes until tender throughout.
While the potato finishes, trim the woody ends off the asparagus and steam over boiling water for 5 to 7 minutes until bright green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
Slice open the sweet potato and plate alongside the salmon and steamed asparagus.
Drizzle the fresh lemon juice over the fish and vegetables before serving.