YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
125 grams Sweet Potato, cubed
150 grams Asparagus, trimmed
2 teaspoons Avocado Oil
1 teaspoon Fresh Lemon Juice
Sea Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, misting lightly with oil and seasoning with salt and pepper.
Return the vegetables to the oven for another 10 to 12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables roast, pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until your desired level of doneness is reached.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.