YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
120 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Sea Salt and 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 olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are golden and the asparagus is tender-crisp.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 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.