YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Sea salt and black pepper to taste
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 olive oil and a pinch of sea salt and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus spears to the baking sheet, tossing them with the remaining olive oil and a little more salt.
Return the vegetables to the oven and roast for another 10-12 minutes until the sweet potatoes are tender and the asparagus is slightly crisp.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.
Flip the salmon carefully and cook for an additional 3-4 minutes until the exterior is golden and the fish flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and finish the dish with a fresh squeeze of lemon juice.