YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
13 ounces Wild Sockeye Salmon Fillet
150 grams Sweet Potato, cubed
150 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 fresh Lemon
Salt, black pepper, and garlic powder to taste
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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20 minutes.
Remove the sheet from the oven, add the asparagus spears, and drizzle with the remaining olive oil and a pinch of salt.
Return the vegetables to the oven and roast for an additional 10 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables finish, season the salmon fillet with salt, pepper, and garlic powder.
Heat a large non-stick skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4-5 minutes per side until the exterior is crisp and the center is cooked to your preference.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.