YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served alongside roasted sweet potato and asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Asparagus spears
2 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with half the avocado oil, salt, and pepper.
Spread sweet potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends of the asparagus and toss with the remaining avocado oil.
Add the asparagus to the baking sheet with the sweet potatoes and roast for another 10-12 minutes until tender.
Pat the salmon fillet dry and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 2-3 minutes until the desired doneness is reached.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.