YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild sockeye salmon served alongside oven-roasted sweet potato cubes and tender asparagus spears, finished with crisp caramelized edges.
INGREDIENTS
6 oz Wild Sockeye Salmon
120g Sweet Potato, cubed
150g Asparagus spears
1.5 tsp Avocado Oil
0.5 tsp Garlic Powder
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 avocado oil, garlic powder, salt, and pepper.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Move the potatoes to one side of the tray, add the asparagus, drizzle with a tiny bit of water or oil spray, and roast for another 10-12 minutes until tender.
While vegetables roast, pat the salmon dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.
Serve the seared salmon alongside the roasted sweet potatoes and asparagus with an optional squeeze of fresh lemon.