YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
150g Sweet Potato, cubed
150g Asparagus spears, trimmed
1 tsp Avocado Oil
1/2 tsp Garlic Powder
1/2 Lemon, for juicing
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 avocado oil and the garlic powder on the prepared baking sheet.
Roast the sweet potatoes for 15 minutes to give them a head start on softening.
Add the trimmed asparagus to the baking sheet, drizzling with the remaining oil and tossing to coat.
Continue roasting the vegetables for another 10-12 minutes until the asparagus is tender and the potatoes are golden.
While the vegetables finish, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is perfectly crisp.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.