YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
130 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1.5 teaspoons Avocado Oil
Sea salt and black pepper to taste
Fresh lemon wedge
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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, drizzle with a tiny bit of water or additional oil spray if needed, and roast for another 10 minutes until tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon.