YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared sockeye salmon served alongside oven-roasted sweet potato and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Asparagus
1 teaspoon Avocado Oil
1/2 medium Lemon
PREPARATION
Preheat your oven to 400°F.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on a baking sheet and roast for 20 minutes.
Add the asparagus to the same baking sheet, season with salt and pepper, and roast for an additional 10 minutes until tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 4 minutes without moving it to create a golden crust.
Flip the salmon carefully and cook for another 3 minutes or until it reaches your desired level of doneness.
Serve the seared salmon immediately with the roasted vegetables and a fresh squeeze of lemon juice.