YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
10 ounces Sockeye Salmon Fillet
200 grams Sweet Potato, cubed
150 grams Asparagus, woody ends trimmed
1 tablespoon Extra Virgin Olive Oil
1/2 Lemon, juiced
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus to the other side.
Drizzle the asparagus with a small amount of oil and roast everything for another 10 to 12 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.