YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with roasted sweet potato and asparagus, finished with a squeeze of lemon and a skin that is perfectly crispy.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup Asparagus spears
60 grams Sweet Potato, cubed
0.5 teaspoon Olive Oil
1 teaspoon Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with a small drop of olive oil and a pinch of salt, then spread on a baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus spears to the same baking sheet and roast for another 10 minutes until tender.
While vegetables roast, season the salmon fillet with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the center is cooked through and the skin is perfectly crispy.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.