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
7 oz Wild Salmon Fillet
120g Sweet Potato, cubed
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, spreading them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, drizzle with the remaining oil, 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 and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until golden and cooked through.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.