YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 oz Wild Atlantic Salmon
150g Sweet Potato, cubed
100g Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of sea salt and black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, drizzling with the remaining oil.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is 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 up for 4 minutes.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.