YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
7 ounces Wild Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Asparagus spears
2 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt and black pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.