YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Garlic Roasted Vegetables and Baby Potatoes
Pan-seared salmon fillet served with garlic-roasted asparagus and tender baby potatoes, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 oz Wild Atlantic Salmon Fillet
120g Baby Potatoes, halved
150g Asparagus, trimmed
1.5 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh 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 halved baby potatoes with half of the olive oil, minced garlic, sea salt, and black pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Remove the sheet from the oven, add the trimmed asparagus, and toss with the potatoes to coat in the remaining garlic oil.
Return the vegetables to the oven and roast for another 10-12 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables finish roasting, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the roasted potatoes and asparagus, and drizzle everything with the fresh lemon juice before serving.