YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.35 oz Wild Atlantic Salmon
150g Sweet Potato, cubed
100g Asparagus spears
1 tbsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
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, sea salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
While the potatoes roast, trim the woody ends off the asparagus and toss them with a small amount of the remaining oil.
Move the potatoes to one side of the tray and add the asparagus, roasting both for an additional 10-12 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.