YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1 cup Sweet Potato, cubed
10 Asparagus spears
1 tsp Avocado Oil
1 clove Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until the vegetables are tender.
While vegetables roast, season the salmon fillet with salt, pepper, and minced garlic.
Heat the remaining oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily.
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.