YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild-caught Salmon Fillet
1 cup Sweet Potato, cubed
10 spears Asparagus, trimmed
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a large baking sheet.
Roast the sweet potatoes for 15 minutes until they begin to soften.
Add the asparagus to the same baking sheet, tossing with a bit more oil and salt, then roast everything for another 10-12 minutes.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.