YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon with a perfectly crispy skin, served alongside roasted sweet potatoes and tender asparagus with a bright squeeze of lemon.
INGREDIENTS
7.5 oz Wild Salmon Fillet
130g Sweet Potato, cubed
120g Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh 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 sea salt, then spread them evenly on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears, tossing them with the remaining oil on the pan.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is bright green and slightly charred.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season the skin side with a pinch of salt.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently with a spatula for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the crispy salmon alongside the roasted sweet potatoes and asparagus, then finish the entire dish with a fresh squeeze of lemon juice.