YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with roasted sweet potato and asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon fillet
100g Sweet Potato, cubed
150g Fresh Asparagus, trimmed
1 tbsp Extra Virgin Olive Oil
Sea salt and black pepper to taste
1/2 Lemon, for garnish
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray.
Place the trimmed asparagus on the other side of the tray, drizzle with a tiny bit of oil, and roast everything for another 10 minutes.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin gets crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.