YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon with a crispy skin, served alongside roasted sweet potato and charred asparagus with a bright, zesty squeeze of lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus, trimmed
1 tsp Avocado Oil
1/2 Lemon
Sea Salt and Black Pepper
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potato with half the avocado oil and a pinch of sea salt.
Spread the potatoes on the sheet and roast for 15 minutes.
Add the asparagus to the baking sheet, toss with the remaining oil, and roast for another 10 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crispy.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque.
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.