YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
150g Sweet Potato, cubed
150g Asparagus spears, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a touch of oil and seasoning lightly.
Return the tray to the oven for another 10 to 12 minutes until the vegetables are tender.
While the vegetables roast, pat the salmon fillet dry and season both sides with sea salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through and flakes easily.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.