YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served alongside tender roasted sweet potatoes and crisp asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
1.25 cups Sweet Potato, cubed
10 spears Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 15 minutes.
Add the trimmed asparagus to the same baking sheet, drizzle with a tiny bit of water or oil spray, and roast for another 10 minutes.
While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.
Serve the salmon over the roasted vegetables and finish with a fresh squeeze of lemon juice.