YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served alongside caramelized roasted sweet potatoes and tender asparagus spears, finished with a squeeze of fresh lemon.
INGREDIENTS
8.1 oz Wild Sockeye Salmon Fillet
100g Sweet Potato, cubed
150g Asparagus spears
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half the avocado oil and a pinch of sea salt, then roast for 15 minutes.
Add the asparagus to the baking sheet, toss with the roasting juices, and cook for another 10 minutes.
Season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the remaining avocado oil.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and cook for an additional 2 minutes until the salmon is just opaque in the center.
Plate the salmon with the roasted vegetables and finish with a bright squeeze of lemon juice.