YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.
Add the asparagus spears to the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.