YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 oz Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus, trimmed
0.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, tossing with the potatoes to coat in the remaining heat and oil, and roast for another 10 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with garlic powder, sea salt, and black pepper.
Heat a non-stick skillet over medium-high heat and add the remaining olive oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus.
Drizzle the entire dish with fresh lemon juice before serving.