YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon and roasted sweet potatoes served with tender asparagus and a squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus
1 teaspoon Avocado 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 avocado oil and a pinch of sea salt and garlic powder.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or oil spray, and roast for another 10 minutes until tender.
Season the salmon fillet with sea salt and black pepper.
Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.