YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served over roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
5.4 ounces Salmon Fillet
120 grams Sweet Potato
100 grams Asparagus
1.5 teaspoons Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with half the avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining oil.
Roast the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is vibrant.
While vegetables roast, pat the salmon fillet dry and season both sides with salt and black pepper.
Heat a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is golden and crispy.
Flip the fillet and cook for another 2-3 minutes until the fish flakes easily with a fork.
Serve the salmon immediately alongside the roasted vegetables with a fresh squeeze of lemon juice.