YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of crisp sea salt.
INGREDIENTS
14 ounces Wild Pink Salmon Fillet
100 grams Sweet Potato, cubed
1 cup Asparagus spears, trimmed
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Salt, pepper, and garlic powder to taste
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with a pinch of salt, pepper, and garlic powder, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the trimmed asparagus spears.
Season the asparagus lightly and return the tray to the oven for another 10 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet dry and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the skin is golden and the center is cooked to your preference.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.