YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
150 grams Sweet Potato, cubed
100 grams Fresh Asparagus
0.5 tablespoon Avocado Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1-inch pieces, then toss with half of the avocado oil and a pinch of salt.
Spread the sweet potatoes on the baking sheet 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.
While vegetables roast, pat the salmon dry and season with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the filet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.