YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon paired with oven-roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5 ounces Salmon Fillet
60 grams Sweet Potato, cubed
100 grams Asparagus spears, trimmed
0.5 teaspoon Avocado Oil
Fresh Lemon wedge
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a tiny drop of avocado oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 12 minutes.
Add the trimmed asparagus to the same baking sheet, season lightly, 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 with salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining avocado oil.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.