YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
1 cup cubed Sweet Potato
1 cup Asparagus spears
1.5 teaspoons Olive Oil
0.5 unit Lemon
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces then toss them with half of the olive oil and a pinch of salt.
Spread the sweet potatoes on the baking sheet and roast for fifteen minutes until they begin to soften.
Trim the woody ends off the asparagus and add them to the baking sheet with the remaining olive oil and roast for another ten minutes.
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for four minutes.
Flip the salmon and cook for another three to four minutes until the center is just opaque and the edges are crisp.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.