YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a bright squeeze of lemon and fresh dill.
INGREDIENTS
7 oz Wild Atlantic Salmon
150g Sweet Potato, cubed
100g Asparagus spears
1 tsp Avocado 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 avocado oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, tossing them in the residual oil.
Continue roasting the vegetables for another 10 minutes until the sweet potatoes are tender and asparagus is slightly charred.
While vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes for medium doneness.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.