YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon paired with roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7.5 oz Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus Spears
1 tsp Avocado Oil
1/2 Fresh Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into bite-sized pieces and place them on the baking sheet.
Lightly mist the potatoes with a tiny amount of oil and roast for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for another 10 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden brown and the center is flaky.
Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.